Trippa alla Romana (Roman-style tripe)

Serves Icon
Serves4
Time 01 Hour 25 Minutes
Ingredients
  • 1kg honeycomb ox tripe (precooked), cut into strips – see note in step 3
  • 4 tablespoons (80ml) extra virgin olive oil
  • 100g pancetta, cut into cubes
  • 1 clove garlic, finely chopped
  • 1 onion, finely chopped
  • 1 large carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 1 small chilli, finely chopped
  • 80g tomato paste
  • 150ml white wine
  • 2 litres hot chicken stock
  • 2 tablespoons flat-leaf parsley, finely chopped (alternatively use freshly chopped mint)
  • Pecorino Romano, finely grated to serve
  • Sea salt, freshly ground black pepper

How to Make It
Step 1

Heat half of the olive oil in a large heavy-based stockpot (preferably cast iron) over medium heat. Add the diced pancetta and chilli, then cook until golden and crisp (approximately 4 minutes). Set the pancetta and chilli aside on a plate.

Step 2

Heat the remaining olive oil in the stockpot. Add the garlic and onion. Cook until the onion is tender (about 4 minutes). Add the carrots and celery. Cook for 5 minutes, continually stirring until the vegetables have softened. Return the pancetta and chilli to the stockpot with vegetables. Season with salt and pepper to taste.

Step 3

Stir the tomato paste into the vegetables. Cook for 2 minutes, stirring continuously then add the tripe. Pour over the white wine and cook for 5 minutes or until slightly reduced. Add the hot chicken stock, then reduce the heat to low. Cover and cook for a further 1 hour or until the tripe is tender.

Note: The Tripe you buy in Australia and around the world is usually partially pre-cooked, but still needs to be cooked further. Tripe varies in the amount of time it has been pre-cooked so ask your butcher what the recommended cooking time is for the tripe and use this as a guide.

Step 4

Stir parsley through the Trippa alla Romana (Roman-style tripe). Serve immediately, topped with a generous grating of Pecorino Romano on top – buon appetito.

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