I simply can’t figure out why people avoid tripe. When cleaned proper and cooked well, this humble cut magically becomes an exquisite dish. It is so inexpensive and it is a great source of protein, vitamins and enzymes.
Today I took 1 kilo of cleaned and precooked tripe and I made a delicious Trippa alla Romana, a Roman-style tripe stew. It is a dish which “makes itself”, you simply throw some basic ingredients in a pot and you mind your own business, while the stew, quietly, minds its own business. And everybody is happy!
Ingredients (for 4 servings):
- 1 kg tripe (precooked and sliced)
- 4 Tbsp vinegar
- 2 Tbsp olive oil
- 1 large onion
- 1 medium carrot
- 1 stalk of celery
- 1 chilli, deseeded
- 3 garlic cloves
- 1 handful of fresh basil
- 100ml dry white wine
- 1 can of tomatoes (400g)
- 400ml beef stock
- ½ tsp sugar
- salt and pepper to taste
- Pecorino Romano cheese
- Cover the sliced tripe with water and add the vinegar. Leave aside for 15 minutes.
- Chop the veggies: onion, carrot, celery, chilli, garlic and basil.
- Heat the olive oil in a large pot and cook the onion on low heat until translucent (about 5 minutes). Add carrot and celery and cook for another 5 minutes.
- Add garlic, chilli and basil and saute on high heat for about 1 minute. Add the wine and cook until the liquid has evaporated.
- Rinse the tripe, drain well and add it to the pot. Add the canned tomatoes and the beef stock. Reduce the heat to minimum, cover with a lid and simmer for about 1 hour, stirring occasionally.
- After 1 hour uncover the pot and cook for about 30 minutes, on medium heat until the sauce is well reduced.
- Season with sugar, salt and pepper and serve warm with Pecorino Romano cheese sprinkled on top. I served my tripe with homemade black sesame seed dinner rolls (I used this recipe).