Roman-Style Tripe Trippa alla Romana

Roman-Style Tripe Trippan alla Romana requires about 2 hours and 15 minutes from start to finish. This recipe serves 6 and costs $1.63 per serving. This side dish has 231 calories, 6g of protein, and 16g of fat per serving. 11 person have tried and liked this recipe. If you have fresh thyme leaves, parmigiano reggiano, white vinegar, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 69%, which is solid. Users who liked this recipe also liked Trippan alla romana (Roman-Style Tripe), Trippan alla Romana (Braised Tripe With Tomato, Herbs, and Parmesan), and Porgy, Roman Style: Pagro alla Romana.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 120 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large pot combine the tripe, vinegar, vanilla and enough water to cover the tripe by 2 inches. Bring to a boil, reduce to a simmer and cook until the tripe is very tender, about 1 to 1 1/4 hours, replenishing the water as necessary. Drain the tripe, reserving the cooking liquid, and allow to cool. Slice the tripe into 1-inch strips. In a 14 to 16-inch skillet, heat the olive oil over high heat until almost smoking. Add the onion, garlic and tripe and saute 3 minutes. Add the tomato sauce, bring to a boil, reduce to a simmer and cook, covered, for 30 minutes. Meanwhile, in a small bowl, combine the grated cheeses and the mint and stir to combine. When the tripe is finished, divide evenly among 6 warmed bowls and top with the cheese and mint mixture. In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. Yield: 4 cups

 

Step by step:

1. In a large pot combine the tripe, vinegar, vanilla and enough water to cover the tripe by 2 inches. Bring to a boil, reduce to a simmer and cook until the tripe is very tender, about 1 to 1 1/4 hours, replenishing the water as necessary.

2. Drain the tripe, reserving the cooking liquid, and allow to cool. Slice the tripe into 1-inch strips.

3. In a 14 to 16-inch skillet, heat the olive oil over high heat until almost smoking.

4. Add the onion, garlic and tripe and saute 3 minutes.

5. Add the tomato sauce, bring to a boil, reduce to a simmer and cook, covered, for 30 minutes.

6. Meanwhile, in a small bowl, combine the grated cheeses and the mint and stir to combine. When the tripe is finished, divide evenly among 6 warmed bowls and top with the cheese and mint mixture.

7. In a 3-quart saucepan, heat the olive oil over medium heat.

8. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.

9. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.

10. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Nutrition Information:

covered percent of daily need