Roman Style Tripe Recipe Trippa Alla Romana
ROMAN STYLE TRIPE RECIPE (TRIPPA ALLA ROMANA RECIPE)
TRADITIONAL ITALIAN RECIPE: On a scale of 0 to 10, when it comes to cooking and enjoying offal, I come in at around a 5. I've never been big on kidneys, brain, and heart, grilled tongue, and this Roman-style tripe. Let's just get this out of the way now - tripe is the lining of a cow's stomach. You could always Google for more info, but really, what else do you need to know?
Provided by Uncut Recipes
Categories Main Course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 01 - Mince Onion, Carrot and Celery. Put everything in a pot, add some Extra Virgin Olive Oil and cook for 1 minute. 02 - Let the Onion, Carrot and Celery soften and then, add the tripe. Mix well and let the meat dry out. 03 - Now, add the White Wine and cook till it has completely evaporated. 04 - Add the Tomato Sauce, Salt and Black Pepper, and cook for about 30 minutes over a very low heat. If it's too dry, add some water or stock. 05 - When the Tripe is ready, turn the fire off and add the Cheese and the chopped Spearmint leaves. Mix well. Serve.
Nutrition Facts : ServingSize 1 portion, Calories 480 cal, Fat 49 g
ROMAN STYLE TRIPE
When prepared in this method, tripe has a pleasantly mild, but distinct flavor. When it comes to great sauces for dipping crusty Italian bread, it doesn't get any better than this.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 2h55m
Yield 6
Number Of Ingredients 16
Steps:
- Combine water, tripe, vinegar, salt, vanilla, and bay leaf in a large stockpot over high heat. Bring to a boil and skim off any foam that accumulates. Reduce heat to medium-low, cover pot, and simmer for 1 1/2 hours. Transfer tripe to a plate and set aside to cool. Reserve 1 to 2 cups of the cooking liquid.
- Heat oil in a large skillet over medium heat. Add pancetta and onion; cook and stir until pancetta is browned and onion is translucent, 6 to 7 minutes. Stir garlic into pancetta mixture; cook and stir until aromatic, about 2 minutes.
- Stir marinara sauce, 1 cup reserved tripe liquid, and red pepper flakes into the pancetta mixture. Reduce heat to low and simmer for 30 minutes.
- Cut tripe into 1-inch cubes and add to marinara-pancetta sauce; stir to combine. If needed, add 1 cup of the reserved tripe liquid. Simmer for 30 minutes.
- Mix garbanzo beans and mint into the sauce. Season with salt and black pepper to taste. Sprinkle with Parmigiano-Reggiano cheese and serve.
Nutrition Facts : Calories 369 calories, Carbohydrate 35.8 g, Cholesterol 197.6 mg, Fat 14.6 g, Fiber 6.2 g, Protein 22.8 g, SaturatedFat 4.3 g, Sodium 1723.3 mg, Sugar 12.9 g
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