Tripe Alla Romana Recipes

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ROMAN STYLE TRIPE



Roman Style Tripe image

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

5 quarts cold water
2 ½ pounds honeycomb beef tripe
½ cup white vinegar
2 teaspoons salt
1 teaspoon vanilla extract
1 bay leaf
1 tablespoon olive oil
4 ounces pancetta bacon, diced
1 onion, diced
6 cloves garlic, minced
3 cups marinara sauce
1 teaspoon red pepper flakes
1 (15 ounce) can garbanzo beans, drained
1 bunch fresh mint leaves, chopped
salt and ground black pepper to taste
¼ cup freshly grated Parmigiano-Reggiano cheese, or to taste

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

ROMAN STYLE TRIPE RECIPE (TRIPPA ALLA ROMANA RECIPE)



Roman Style Tripe Recipe (Trippa alla Romana Recipe) image

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

About 5 cups Tripe
2.5 cups Tomato Sauce
1 cup White Wine
0.5 cup Pecorino Cheese
5 tbsp Extra Virgin Olive Oil
1 Carrot
1 Onion
1 Stalk of Celery
2 teaspoons Spearmint Leaves
Salt & Black Pepper

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

TRIPE ALLA ROMANA



Tripe Alla Romana image

Make and share this Tripe Alla Romana recipe from Food.com.

Provided by Phil Franco

Categories     Meat

Time 5h30m

Yield 4 serving(s)

Number Of Ingredients 15

3 lbs raw honeycomb beef tripe
1/3 cup extra virgin olive oil
1 large onion, chopped
2 carrots, chopped
2 celery ribs, chopped
2 garlic cloves, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup dry white wine
1 (32 ounce) can tomatoes with juice, with juice reserved
2 cups cold water
1/4 cup of fresh mint, chopped
salt and pepper, to taste
pecorino romano cheese
chopped mint

Steps:

  • Trim any fat from tripe, then rinse tripe under cold water. Soak tripe in a large bowl of fresh cold water 1 hour, then rinse again.
  • Put tripe in an 8-quart pot of cold water and bring to a boil, then drain and rinse. Bring tripe to a boil again in pot filled with fresh cold water, then reduce heat and simmer, uncovered, turning tripe occasionally and adding more hot water to pot if necessary to keep tripe covered, until very tender, about 4 hours (tripe will have a strong aroma while simmering). Drain in a colander and cool completely.
  • While tripe is cooking, heat olive oil in a 6- to 8-quart heavy pot over moderate heat until hot but not smoking, then cook onion, carrots, celery, and garlic, stirring frequently, until softened, about 8 minutes. Add salt, pepper, and wine and boil, stirring, 1 minute. Pour juice from tomatoes into sauce, then chop tomatoes and add to sauce with the 2 cups cold water and mint. Simmer sauce, uncovered, 30 minutes.
  • Trim any remaining fat from tripe and cut tripe into 2- by 1/2-inch strips. Add to sauce and simmer, uncovered, stirring occasionally, until tripe is a little bit more tender but still slightly chewy, 45 minutes to 1 hour. Season with salt and pepper.
  • Serve tripe sprinkled with finely grated Pecorino Romano cheese and additional chopped fresh mint. Serves 4 main-course servings.
  • Notes: Tripe in sauce can be cooked 2 days ahead and chilled, covered. Reheat before serving. Tripe is excellent served over pasta.
  • That's it!

Nutrition Facts : Calories 574.8, Fat 31, SaturatedFat 7, Cholesterol 413.6, Sodium 1156.6, Carbohydrate 23.7, Fiber 5.3, Sugar 12.2, Protein 43.8

TRIPPA ALLA FIORENTINA: FLORENTINE TRIPE



Trippa Alla Fiorentina: Florentine Tripe image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 9

6 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
1 large celery, chopped
1 large carrot, chopped
1 large onion, chopped
2 pounds tripe, cleaned, boiled* and cut into strips
1 (10 ounce) can peeled plum tomatoes, with juices
Salt and freshly ground black pepper
1/2 cup freshly grated Parmigiano Reggiano cheese

Steps:

  • In a saucepan, heat the extra-virgin olive oil. Add the garlic, celery, carrot, and onion and saute until they are soft. Add the tripe, and cook together on medium heat, for about 5 minutes. Add the tomatoes including the juices. Break up the whole plum tomatoes with a fork.
  • Let the mixture cook together until the sauce has reduced and thickened, about 15 minutes. Remove the pan from the heat, season with salt and pepper, to taste, and add the freshly grated Parmigiano cheese. Stir well and serve warm.

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