World Flavors Cookbook

Trippa alla Romana

Rome's beloved Saturday dish — tripe simmered in spiced tomato sauce with fresh mint and Pecorino Romano.

Cuisine: Italy

Ingredients

• 1kg honeycomb tripe, pre-cooked
• 400g canned San Marzano tomatoes
• 1 onion, 2 stalks celery, 1 carrot
• 150ml dry white wine
• Handful fresh mint leaves
• 100g Pecorino Romano, grated
• Chilli flakes, olive oil, salt

Instructions

1. Slice tripe into strips.
2. Saute soffritto (onion, celery, carrot) in olive oil.
3. Add wine and reduce. Add tomatoes and chilli.
4. Add tripe. Simmer 1-1.5 hours until tender.
5. Finish with fresh mint. Serve with Pecorino.