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.