Trippa alla Romana
Lazio · secondo · serves 4 · 180 min total · medium
Romans eat trippa on Saturday — quinto quarto cooking from the Testaccio slaughterhouse district, made glamorous by mint and pecorino.
Ingredients
- 800 g honeycomb tripe, pre-cleaned
- 500 g plum tomatoes
- 1 medium onion
- 1 stalk celery
- 1 medium carrot
- 200 ml dry white wine
- 1 handful fresh mint (mentuccia)
- 80 g Pecorino Romano, grated
- 3 tbsp olive oil
- 2 tsp salt and pepper
Method
- Rinse tripe well, simmer in salted water with celery leaves for 90 minutes until tender. Drain, cool, cut into 1 cm strips.
- Soffritto: sweat finely diced onion, celery, carrot in olive oil for 10 minutes.
- Add tripe strips, brown for 5 minutes.
- Pour in wine, let it cook off.
- Add crushed tomatoes. Simmer covered 45 minutes — should be glossy and clinging.
- Off heat, fold in torn mint leaves. Plate, shower with pecorino. Eat with bread for the sauce.