Trippa alla Romana: A Roman-Style Trip Recipe
Trippa alla Romana is a classic Roman dish that combines tender, flavorful tripe with aromatic vegetables, a touch of white wine, and finished with the rich tang of Pecorino Romano cheese. This dish is perfect for anyone looking to explore authentic Italian cuisine with a hearty, comforting meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tripe (fresh or pre-cooked) | 1 kg |
| Guanciale (Italian cured pork cheek) | 100 g |
| Pecorino Romano cheese (grated) | 100 g |
| Celery | 40 g |
| Carrots | 80 g |
| White onions | 90 g |
| Extra virgin olive oil | 30 g |
| Tomato puree (Polpa di pomodoro) | 400 g |
| White wine | 50 g |
| Fresh mint leaves | 3 sprigs |
| Garlic | 1 clove |
| Salt | To taste |
| Black pepper | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 25 g |
| Carbohydrates | 8 g |
| Fat | 25 g |
| Fiber | 2 g |
| Sodium | 600 mg |
Instructions
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Prepare the Tripe: Begin by cleaning the tripe thoroughly. Place it in a colander and rinse it well under cold running water. Allow the tripe to drain completely before moving on to the next steps.
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Prepare the Vegetables: While the tripe is draining, finely chop the celery, carrots, and onions. These will create a flavorful base for the dish. Peel and crush the garlic clove and set aside.
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Cook the Base: In a large casserole or Dutch oven, heat the extra virgin olive oil over medium heat. Add the chopped celery, carrots, onions, and garlic. Stir frequently to allow the vegetables to soften and release their aromas, about 5 minutes.
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Add the Guanciale: Cut the guanciale into small cubes or strips and add it to the casserole with the softened vegetables. Let it cook for another 5-7 minutes, until the guanciale becomes crispy and releases its flavorful fat into the pan.
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Deglaze with White Wine: Pour the white wine into the casserole, stirring to combine. Allow the alcohol to evaporate, which should take about 2 minutes. This will help deglaze the pan and infuse the dish with a rich depth of flavor.
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Add the Tripe: Once the wine has evaporated, add the prepared tripe to the pot. Stir everything together so that the tripe is well-coated in the flavorful base of vegetables and guanciale.
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Simmer the Dish: Pour in the tomato puree, ensuring the tripe is submerged. Add salt and black pepper to taste. Cover the pot and simmer the mixture over low heat for 2 hours. There’s no need to add extra water or cover the dish tightly, as the tripe will release its own juices during the cooking process. Stir occasionally to ensure even cooking.
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Add Mint: After one hour of cooking, add the fresh mint leaves to the pot. This will infuse the dish with a fresh, aromatic fragrance that complements the rich flavors of the tripe.
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Finish the Dish: Once the tripe is tender and cooked through, remove the pot from the heat. Stir in the grated Pecorino Romano cheese, allowing it to melt and create a creamy, savory sauce. Mix the tripe gently to ensure the cheese is evenly distributed.
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Serve: Serve the Trippa alla Romana hot, garnished with additional black pepper and a sprig of fresh mint, if desired. This dish is traditionally enjoyed with crusty bread, perfect for dipping into the flavorful sauce.
Tips for Success:
- Use Fresh Tripe: If possible, choose fresh tripe for the best texture and flavor. However, pre-cooked tripe can also be used if you’re short on time.
- Slow Cooking is Key: The long, slow cooking process is crucial for tenderizing the tripe and letting the flavors meld. Don’t rush this dish.
- Pecorino Romano: The sharp, salty flavor of Pecorino Romano cheese is what makes this dish truly Roman. Don’t substitute it with other cheeses.
This Trippa alla Romana recipe embodies the essence of Roman cuisine – rich, comforting, and filled with deep, complex flavors. Perfect for a family meal or a gathering with friends, it will transport your taste buds straight to the heart of Italy. Buon appetito!
