📝 About This Recipe
Trippa alla Romana is a cornerstone of the 'Quinto Quarto' (the fifth quarter) tradition, representing the heart and soul of Roman trattoria cooking. This dish transforms humble honeycomb tripe into a tender, succulent masterpiece simmered in a rich tomato sauce infused with pungent Pecorino Romano and aromatic wild mint (mentuccia). It is a rustic, comforting, and deeply flavorful experience that captures the vibrant spirit of Rome’s culinary history.
🥗 Ingredients
The Meat
- 2.2 lbs Honeycomb Tripe (cleaned, pre-boiled, and cut into 1/2-inch strips)
- 1/4 cup White Vinegar (for rinsing the tripe)
The Soffritto Base
- 4 tablespoons Extra Virgin Olive Oil (high quality)
- 1 Yellow Onion (finely diced)
- 1 Carrot (finely diced)
- 1 Celery Stalk (finely diced)
- 2 Garlic Cloves (smashed and peeled)
- 2 oz Pancetta or Guanciale (finely minced for depth of flavor)
The Sauce and Aromatics
- 1/2 cup Dry White Wine (such as Frascati or Pinot Grigio)
- 28 oz Canned San Marzano Tomatoes (crushed by hand)
- 1/2 teaspoon Red Chili Flakes (or to taste)
- 1 handful Fresh Mentuccia (Roman Mint) (or regular peppermint if unavailable)
- 1/2 cup Pecorino Romano DOP (freshly grated)
- to taste Sea Salt and Black Pepper
👨🍳 Instructions
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1
Begin by thoroughly rinsing your pre-boiled tripe under cold running water. Place it in a bowl with the white vinegar and enough water to cover; let it sit for 10 minutes to remove any residual 'gamey' scent, then drain and pat dry.
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2
In a large, heavy-bottomed pot or Dutch oven, heat the extra virgin olive oil over medium heat.
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3
Add the minced pancetta (or guanciale) and cook for 3-4 minutes until the fat has rendered and it begins to turn golden.
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4
Stir in the finely diced onion, carrot, and celery. Sauté the vegetables (the soffritto) for about 8-10 minutes until they are soft and translucent, but not browned.
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5
Add the smashed garlic cloves and red chili flakes. Cook for another 1-2 minutes until the garlic is fragrant.
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6
Increase the heat slightly and add the tripe strips to the pot. Stir well to coat the meat in the aromatic oil and sauté for 5 minutes, allowing the tripe to release its moisture and firm up.
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7
Pour in the white wine. Use a wooden spoon to scrape any browned bits from the bottom of the pot. Let the wine simmer until it has evaporated by half.
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8
Add the crushed San Marzano tomatoes and a pinch of salt. Stir to combine everything thoroughly.
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9
Reduce the heat to low, cover the pot partially, and let the tripe simmer gently for about 1 hour and 15 minutes. Stir occasionally to prevent sticking.
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10
Check the tripe for tenderness. It should be soft to the bite but still have a slight, pleasant chew. If the sauce becomes too thick, add a splash of warm water.
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11
Once the tripe is tender, stir in half of the fresh mint leaves (torn by hand) and half of the grated Pecorino Romano. This creates a creamy, savory finish.
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12
Taste and adjust for salt and pepper. Remember that Pecorino is quite salty, so be cautious.
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13
Remove from heat and let the dish rest for 5 minutes to allow the flavors to marry perfectly.
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14
Serve in warmed bowls, topped with the remaining Pecorino Romano and fresh mint leaves.
💡 Chef's Tips
Always buy 'honeycomb' tripe (the second stomach) for the best texture and sauce-holding capability. If you find the tripe scent too strong even after the vinegar soak, blanch it in boiling water with a lemon half for 10 minutes before starting the recipe. Do not skip the mint; it is the signature aromatic that defines the Roman style and cuts through the richness of the meat. This dish tastes even better the next day after the flavors have fully developed in the refrigerator. Use a high-quality aged Pecorino Romano for that authentic, sharp Roman punch.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough or 'Pane di Genzano' to mop up the delicious sauce (the 'scarpetta'). Pair with a medium-bodied Italian red wine like a Cesanese del Piglio or a classic Chianti. Start the meal with a simple Roman artichoke (Carciofi alla Romana) for a complete regional experience. A side of bitter greens, like sautéed chicory or escarole with garlic, balances the richness of the tripe.