Trippa Alla Romana Braised Tripe With Tomato Herbs And Parmesan Recipes

TRIPPA ALLA ROMANA: ROMAN STYLE TRIPE IN TOMATO SAUCE

Trippa alla Romana: Roman Style Tripe in Tomato Sauce image

Super tender and rich honeycomb tripe slow cooked in a savory Roman style tomato sauce.

Provided by Stephanie

Time 2h15m

Number Of Ingredients 9

Ingredients

1 lb honeycomb tripe
1-2 ounces chopped guanciale (optional)
1/2 onion (chopped)
3 cloves garlic (minced)
pinch of crushed red peppers (to taste)
1 tbsp tomato paste (optional)
14 oz canned tomatoes
salt and freshly ground pepper
freshly ground parmesan (to finish)

Steps:

Place the tripe in a pot and cover with water. Season with salt and bring to a boil over medium high heat. Turn the heat down to a very low simmer and simmer for 1 to 2 hours, covered, until very tender. Add water as needed. Remove the tripe from the cooking liquid, reserving the cooking liquid. Let the tripe cool slightly before cutting into 1 x 2 inch strips.
Meanwhile, while the tripe is cooking, make your tomato sauce: In a pot, crisp up the guanciale or pancetta until brown and crispy and the fat renders out. If not using, heat up 1-2 tablespoons of oil over medium heat. Add the onion and garlic and cook, until soft but not brown. Stir in the crushed red peppers and tomato paste. Add the tomatoes, the cut up tripe, and 1/2 cup of the tripe cooking liquid. Bring to a simmer for for 30 mins to 1 hour, partially covered. Taste, season, and finish generously with parm. Enjoy with toasted bread, if desired.

TRIPPA ALLA ROMANA (BRAISED TRIPE WITH TOMATO, HERBS, AND PARMESAN) RECIPE

Trippa alla Romana (Braised Tripe With Tomato, Herbs, and Parmesan) Recipe image

Provided by Chichi Wang

Categories Dinner Entree Breakfast and Brunch Mains

Time 2h

Yield 6

Number Of Ingredients 10

Ingredients

2 pounds tripe
1/2 cup white distilled vinegar
3 to 4 tablespoons olive oil
1 onion, thinly sliced
3 medium cloves garlic, grated on a microplane grater or pressed through a garlic press (about 3 teaspoons)
1 tablespoon tomato paste
1 (28-ounce) can whole peeled tomatoes, drained, and crushed by hand or through a food mill
Kosher salt freshly ground black pepper
1/3 cup fresh mint, basil, or parsley leaves, finely chopped
2 ounces Pecorino or Parmigiano-Reggiano cheese, finely grated (about 1/2 cup)

Steps:

In a large pot, combine tripe and vinegar. Add enough water to cover tripe by 2 inches. Bring to a boil, reduce to a simmer and cook until tripe is very tender, about 1 1/2 hours. Add more water as needed to keep tripe submerged. Drain tripe, reserving cooking liquid, and allow to cool. Slice tripe into 1-inch strips.
Heat olive oil in a large skillet over medium-high heat. Add onion and cook, stirring frequently, until onion is softened but not browned, about 4 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add tomato paste and stir to coat. Add tomatoes and stir to combine. Add tripe along with about 1/2 cup of the tripe cooking liquid. Bring to a boil, reduce to a simmer and cook, covered, until sauce is lightly reduced and flavors marry, about 30 minutes. Season to taste with salt and pepper. Stir half of herbs into sauce.
When ready to serve, divide tripe evenly among 4 to 6 warmed bowls and top with grated cheese and remaining herbs.

Nutrition Facts : Calories 263 kcal, Carbohydrate 11 g, Cholesterol 186 mg, Fiber 2 g, Protein 17 g, SaturatedFat 4 g, Sodium 624 mg, Sugar 4 g, Fat 17 g, ServingSize serves 4 to 6, UnsaturatedFat 0 g

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