Trippa alla Romana (Roman-Style Tripe)
Trippa alla Romana
Equipment
- Equipment Needed: Large pot or Dutch oven, wooden spoon, ladle, cutting board, knife, strainer, bowl, cheese grater
Ingredients
- Ingredients
- Beef tripe about 1 lb / 450g, cleaned and pre-cooked (ask your butcher for this)
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 1 large can 14 oz of crushed tomatoes
- 1 cup dry white wine
- 1 cup beef broth or chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Freshly grated Pecorino Romano cheese or Parmesan for serving
- Fresh parsley chopped (optional, for garnish)
Instructions
- Method
- Step 1: Prep the Tripe
- First, if your tripe isn't pre-cooked, you'll need to simmer it for about 1-2 hours in water with a bit of salt to tenderize it. If it’s pre-cooked (which you can easily find at most butcher shops or specialty stores), just give it a good rinse under cold water. Then, cut the tripe into bite-sized strips or squares, depending on your preference.
- Step 2: Sauté the Aromatics
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté it until it becomes translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, stirring occasionally, until fragrant.
- Step 3: Add the Liquids and Herbs
- Next, pour in the white wine and let it simmer for about 2-3 minutes to cook off the alcohol. This step enhances the depth of flavor, so don't skip it! Add the crushed tomatoes, beef broth, oregano, thyme, and bay leaf. Stir to combine, and season with salt and pepper to taste.
- Step 4: Simmer the Tripe
- Add the tripe into the sauce, stirring to coat it well. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the tripe is tender and has absorbed the flavors of the sauce.
- Step 5: Finish and Serve
- Once the tripe is tender and flavorful, remove the pot from the heat. Let it rest for about 10 minutes to allow the flavors to settle. Before serving, sprinkle freshly grated Pecorino Romano or Parmesan cheese on top. Garnish with fresh chopped parsley for a pop of color and freshness.
- Variations, Tips, and Substitutions
- Vegetarian Version: To make a vegetarian-friendly version, you can substitute the tripe with hearty vegetables like mushrooms or jackfruit. You may also want to swap the beef broth with vegetable broth to keep it plant-based.
- Spicy Version: For a bit of heat, try adding some crushed red pepper flakes or a finely chopped chili pepper when you sauté the garlic and onions.
- No Wine?: If you're not using wine, simply replace it with extra broth or a splash of vinegar to balance the acidity.
- Cheese Choices: While Pecorino Romano is traditional, you can use Parmesan or Grana Padano if you prefer a milder cheese.
- Broth Options: You can swap beef broth for chicken or vegetable broth for a different flavor profile. However, beef broth does add a rich depth to the dish.
Trippa alla Romana is a traditional Roman dish that showcases the rich flavors of beef tripe, slowly simmered with tomatoes, aromatics, and Parmesan. It’s a comforting and hearty meal that’s often enjoyed as a main course, especially in the colder months. The dish hails from Italy, where tripe has been a staple in many regional cuisines for centuries. Let me show you how I make this beloved dish, from my own personal experience, and share a few tips along the way to ensure your version is a hit.
Notes on What to Expect When Making Trippa alla Romana
- Tender Texture: The tripe will take some time to become tender as it simmers, so be patient. The slow cooking process helps break down the fibers, transforming it into a melt-in-your-mouth dish. After 1.5 to 2 hours, expect the tripe to have a soft but slightly chewy texture.
- Rich and Savory Sauce: The combination of tomatoes, wine, and broth creates a rich, flavorful sauce. You’ll notice that the tripe absorbs these flavors as it cooks, making it very savory and aromatic. The herbs and garlic will add depth to the dish, enhancing the overall taste.
- Aromatic Kitchen: As the dish simmers, your kitchen will fill with the delicious scent of the garlic, onions, tomatoes, and herbs. The simmering wine will add an extra layer of complexity to the fragrance.
- Colorful and Hearty Presentation: When ready, the dish will have a deep red hue from the tomatoes, and the garnish of fresh parsley will add a bright green contrast. The grated Pecorino Romano or Parmesan on top will melt slightly into the sauce, adding an extra richness.
- Comfort Food Vibes: This dish is a true comfort food. Expect a warm, hearty, and satisfying meal, perfect for cooler days or when you need something filling and flavorful. The flavors continue to deepen as it rests, so it’s even better if allowed to sit for a few minutes before serving.
- Variety of Flavor Profiles: Depending on your choice of broth (beef, chicken, or vegetable) and cheese (Pecorino Romano or Parmesan), you’ll notice subtle shifts in the dish’s overall flavor. Beef broth makes it heartier, while vegetable broth lightens it up a bit.
- Possible Initial Hesitation: If you’ve never cooked tripe before, there may be a bit of hesitation at first, especially with the unfamiliar texture. But as it simmers, the smell and the flavors will likely win you over, and you’ll start to understand why it’s such a beloved dish in Roman cuisine.
- Leftovers: Trippa alla Romana can be even better the next day, as the flavors continue to develop. It’s a great make-ahead dish, and the leftovers can be stored in the fridge for 2-3 days.
Overall Expectation: You’ll end up with a comforting, flavorful dish that has both the richness of a slow-cooked meal and the freshness of aromatic herbs and cheese. The process might seem long, but it’s easy to follow, and the results are definitely worth the wait.
Recipe Overview
- Cuisine: Italian (Roman)
- Course: Main dish
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Time to Stand: 10 minutes (optional for resting the dish)
- Total Time: 2 hours 30 minutes
- Difficulty Level: Easy to moderate
- Calories per Serving: ~300 kcal
- Cost of Ingredients: Affordable ($10-$12 depending on location)
- Equipment Needed: Large pot or Dutch oven, wooden spoon, ladle, cutting board, knife, strainer, bowl, cheese grater
- > Go here to buy the must-have equipment and ingredients for making a Savory #Trippa alla Romana here.
Ingredients
- Beef tripe (about 1 lb / 450g), cleaned and pre-cooked (ask your butcher for this)
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 large can (14 oz) of crushed tomatoes
- 1 cup dry white wine
- 1 cup beef broth (or chicken broth)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Freshly grated Pecorino Romano cheese (or Parmesan) for serving
- Fresh parsley, chopped (optional, for garnish)
- > Go here to buy the must-have equipment and ingredients for making a Savory #Trippa alla Romana here.
Method
Step 1: Prep the Tripe
First, if your tripe isn’t pre-cooked, you’ll need to simmer it for about 1-2 hours in water with a bit of salt to tenderize it. If it’s pre-cooked (which you can easily find at most butcher shops or specialty stores), just give it a good rinse under cold water. Then, cut the tripe into bite-sized strips or squares, depending on your preference.
Step 2: Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté it until it becomes translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, stirring occasionally, until fragrant.
Step 3: Add the Liquids and Herbs
Next, pour in the white wine and let it simmer for about 2-3 minutes to cook off the alcohol. This step enhances the depth of flavor, so don’t skip it! Add the crushed tomatoes, beef broth, oregano, thyme, and bay leaf. Stir to combine, and season with salt and pepper to taste.
Step 4: Simmer the Tripe
Add the tripe into the sauce, stirring to coat it well. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the tripe is tender and has absorbed the flavors of the sauce.
Step 5: Finish and Serve
Once the tripe is tender and flavorful, remove the pot from the heat. Let it rest for about 10 minutes to allow the flavors to settle. Before serving, sprinkle freshly grated Pecorino Romano or Parmesan cheese on top. Garnish with fresh chopped parsley for a pop of color and freshness.
Variations, Tips, and Substitutions
- Vegetarian Version: To make a vegetarian-friendly version, you can substitute the tripe with hearty vegetables like mushrooms or jackfruit. You may also want to swap the beef broth with vegetable broth to keep it plant-based.
- Spicy Version: For a bit of heat, try adding some crushed red pepper flakes or a finely chopped chili pepper when you sauté the garlic and onions.
- No Wine?: If you’re not using wine, simply replace it with extra broth or a splash of vinegar to balance the acidity.
- Cheese Choices: While Pecorino Romano is traditional, you can use Parmesan or Grana Padano if you prefer a milder cheese.
- Broth Options: You can swap beef broth for chicken or vegetable broth for a different flavor profile. However, beef broth does add a rich depth to the dish.
- > Go here to buy the must-have equipment and ingredients for making a Savory #Trippa alla Romana here.
What to Expect
When making Trippa alla Romana, expect the tripe to soak up all the flavors of the sauce, becoming soft, tender, and absolutely delicious. The rich tomato sauce, combined with the herbs and Parmesan, will create a hearty, savory dish that’s perfect for cool weather. It’s comfort food at its best!
Nutritional Information Per Serving
- Calories: 300 kcal
- Protein: 25g
- Fat: 16g (mostly from olive oil)
- Carbohydrates: 15g
- Fiber: 4g
- Sodium: 600mg (adjustable based on broth and seasoning)
I hope this guide has made making Trippa alla Romana seem a little less daunting or have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment.
This recipe is a great introduction to offal-based dishes, and the process is very approachable for beginners. Enjoy your cooking journey with this classic Italian comfort food.
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
