RomanItalian
Trippa alla Romana
by Chef Max Mariola · 1.1M subscribers on YouTube
A tribute to Gigi Proietti, this classic Roman tripe dish is slow-cooked with vegetables, tomato, pecorino, and mint. A hearty and flavorful staple of Roman cuisine.
- Difficulty
- medium
Ingredients
12 items- Trippa (cappuccio e cordone)Beef tripe (any parts, such as cappuccio and cordone)
- Sedano (coste esterne)Outer stalks of celery
- CarrotsCarrots
- White OnionWhite onion
- GarlicGarlic
- Bay LeavesBay leaves
- San Marzano TomatoesSan Marzano tomatoes, crushed
- Pecorino RomanoFor grating, generous amount
- Menta Romana (o Mentuccia)Fresh Roman mint or mentuccia
- Olive OilExtra-virgin olive oil, abundant
- SaltTo taste
- Limone (opzionale)(optional) — Half a lemon, added during boiling to keep tripe white and fragrant (as per the chef's mother's method)
Method
- Cut the tripe into coarse pieces.
- Boil the tripe in salted water with bay leaf and garlic (or half a lemon) for about 20-30 minutes until al dente.
- Prepare the soffritto: finely chop the outer stalks of celery, carrots, and white onion.
- In a pan with plenty of olive oil, sauté a garlic clove, then add the chopped vegetables and cook until softened.
- Add the blanched tripe to the pan and stir to coat, letting it dry out slightly.
- Add crushed San Marzano tomatoes and cook for about 20-30 minutes until the sauce thickens and the tripe is tender.
- Turn off the heat and let the dish rest; it tastes even better when reheated the next day.
- Just before serving, add fresh Roman mint (or mentuccia) and a generous grating of Pecorino Romano cheese, mixing well.
- Serve hot with additional pecorino and fresh mint on top.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
