Roman Tripta

Ingredients for 2 servings:

• 600 g tripe, fresh
• 500 g tomatoes, fresh or whole canned tomatoes
• 1 onion(s)
• 1 carrot(s)
• 400 g celery
• 1 garlic clove(s)
• 1 bunch mint, fresh
• 100 g Pecorino Romano (sheep’s cheese) or Parmesan
• 20 g tomato paste
• salt and pepper
• olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Tripe – Italian

Boil the tripe in salted water for about 15 minutes to remove any excess fat. Rinse under running water and cut into strips. Briefly place the tomatoes in boiling water and then peel off the skin. You can also use canned tomatoes instead. Chop the carrots, onions, garlic, and celery and sauté them in olive oil in a casserole dish. Add the tripe and mint. Sauté for 10 minutes, then season with salt and pepper. Add the tomatoes and tomato paste, mix well, and simmer over low heat for about 30 minutes. Season to taste and serve with grated pecorino cheese and a few fresh mint leaves. If desired, serve with a slice of ciabatta for dipping in the sauce. Tripe, the stomach of the cow, is the least valuable part of the slaughtered animal. During Papal Rome, housewives waited for Saturday (the day of slaughter) to collect the leftovers and use them to prepare delicious, tasty, and, above all, inexpensive dishes. The Roman tripe recipe has remained virtually unchanged to this day. A dish that we can still find in the best Roman trattorias.