RomanItalian
Roman-Style Tripe
by Chef Max Mariola · 1.1M subscribers on YouTube
A traditional Roman-style tripe recipe by Chef Max Mariola, featuring a soffritto of celery, carrot, onion, and garlic, cooked slowly in tomato passata, and finished with pecorino romano and fresh mint. Easy, economical, and protein-rich.
- Cook
- 45 min
- Servings
- 2
- Difficulty
- easy
Ingredients
11 items- 400 gTripe
- 1/2 pcsOnion
- 2 pcsCarrots
- 2 pcsCelery
- 1 pcsGarlic
- 500 gTomato Passata
- Pecorino RomanoTo taste, for serving
- MentucciaFresh mint, to taste
- SaltTo taste
- Chili PepperChili pepper, to taste
- Olive OilExtra virgin olive oil, for cooking
Method
- Heat oil in a large pan and sauté crushed garlic, celery, carrot, and onion to make the soffritto.
- Add the pre-cooked tripe and stir to release its water and absorb flavors.
- Pour in the tomato passata, season with salt and chili pepper (to taste).
- Simmer gently for about 45 minutes, stirring occasionally, until the tripe is tender and the sauce has thickened.
- Serve hot, sprinkled with fresh mint (mentuccia) and generously grated pecorino romano.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
