ROMAN STYLE TRIPE RECIPE (TRIPPA ALLA ROMANA RECIPE)
TRADITIONAL ITALIAN RECIPE: On a scale of 0 to 10, when it comes to cooking and enjoying offal, I come in at around a 5. I've never been big on kidneys, brain, and heart, grilled tongue, and this Roman-style tripe. Let's just get this out of the way now - tripe is the lining of a cow's stomach. You could always Google for more info, but really, what else do you need to know?
Provided by Uncut Recipes
Categories Main Course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 01 - Mince Onion, Carrot and Celery. Put everything in a pot, add some Extra Virgin Olive Oil and cook for 1 minute. 02 - Let the Onion, Carrot and Celery soften and then, add the tripe. Mix well and let the meat dry out. 03 - Now, add the White Wine and cook till it has completely evaporated. 04 - Add the Tomato Sauce, Salt and Black Pepper, and cook for about 30 minutes over a very low heat. If it's too dry, add some water or stock. 05 - When the Tripe is ready, turn the fire off and add the Cheese and the chopped Spearmint leaves. Mix well. Serve.
Nutrition Facts : ServingSize 1 portion, Calories 480 cal, Fat 49 g
TRIPE ALLA ROMANA
Make and share this Tripe Alla Romana recipe from Food.com.
Provided by Phil Franco
Categories Meat
Time 5h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Trim any fat from tripe, then rinse tripe under cold water. Soak tripe in a large bowl of fresh cold water 1 hour, then rinse again.
- Put tripe in an 8-quart pot of cold water and bring to a boil, then drain and rinse. Bring tripe to a boil again in pot filled with fresh cold water, then reduce heat and simmer, uncovered, turning tripe occasionally and adding more hot water to pot if necessary to keep tripe covered, until very tender, about 4 hours (tripe will have a strong aroma while simmering). Drain in a colander and cool completely.
- While tripe is cooking, heat olive oil in a 6- to 8-quart heavy pot over moderate heat until hot but not smoking, then cook onion, carrots, celery, and garlic, stirring frequently, until softened, about 8 minutes. Add salt, pepper, and wine and boil, stirring, 1 minute. Pour juice from tomatoes into sauce, then chop tomatoes and add to sauce with the 2 cups cold water and mint. Simmer sauce, uncovered, 30 minutes.
- Trim any remaining fat from tripe and cut tripe into 2- by 1/2-inch strips. Add to sauce and simmer, uncovered, stirring occasionally, until tripe is a little bit more tender but still slightly chewy, 45 minutes to 1 hour. Season with salt and pepper.
- Serve tripe sprinkled with finely grated Pecorino Romano cheese and additional chopped fresh mint. Serves 4 main-course servings.
- Notes: Tripe in sauce can be cooked 2 days ahead and chilled, covered. Reheat before serving. Tripe is excellent served over pasta.
- That's it!
Nutrition Facts : Calories 574.8, Fat 31, SaturatedFat 7, Cholesterol 413.6, Sodium 1156.6, Carbohydrate 23.7, Fiber 5.3, Sugar 12.2, Protein 43.8
TRIPPA ALLA ROMANA: ROMAN STYLE TRIPE IN TOMATO SAUCE
Super tender and rich honeycomb tripe slow cooked in a savory Roman style tomato sauce.
Provided by Stephanie
Categories Appetizer
Time 2h15m
Number Of Ingredients 9
Steps:
- Place the tripe in a pot and cover with water. Season with salt and bring to a boil over medium high heat. Turn the heat down to a very low simmer and simmer for 1 to 2 hours, covered, until very tender. Add water as needed. Remove the tripe from the cooking liquid, reserving the cooking liquid. Let the tripe cool slightly before cutting into 1 x 2 inch strips.
- Meanwhile, while the tripe is cooking, make your tomato sauce: In a pot, crisp up the guanciale or pancetta until brown and crispy and the fat renders out. If not using, heat up 1-2 tablespoons of oil over medium heat. Add the onion and garlic and cook, until soft but not brown. Stir in the crushed red peppers and tomato paste. Add the tomatoes, the cut up tripe, and 1/2 cup of the tripe cooking liquid. Bring to a simmer for for 30 mins to 1 hour, partially covered. Taste, season, and finish generously with parm. Enjoy with toasted bread, if desired.
TRIPPA ALLA FIORENTINA: FLORENTINE TRIPE
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a saucepan, heat the extra-virgin olive oil. Add the garlic, celery, carrot, and onion and saute until they are soft. Add the tripe, and cook together on medium heat, for about 5 minutes. Add the tomatoes including the juices. Break up the whole plum tomatoes with a fork.
- Let the mixture cook together until the sauce has reduced and thickened, about 15 minutes. Remove the pan from the heat, season with salt and pepper, to taste, and add the freshly grated Parmigiano cheese. Stir well and serve warm.
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- Place tripe in a large saucepan and cover with cold water (about 4 litres). Bring to a boil, then drain. Wash tripe under cold running water and return to saucepan with fresh water. Place a small plate on top of tripe to keep it submerged, and bring to a simmer over medium-low heat until tripe is fork-tender (1½ to 1¾ hours), drain.
- Meanwhile, combine carrot, onion, celery and 80ml oil in a small saucepan. Simmer gently over very low heat, stirring often, until onion is deeply caramelised (1-1½ hours). Strain, reserving vegetables.
- Dry-roast cardamom seeds and cinnamon in a large saucepan over medium heat until fragrant (2 minutes; see cook's notes). Grind to a fine powder with a spice grinder or mortar and pestle, and sift with a fine sieve into a bowl.
- Add guanciale and remaining oil to the same saucepan, place over low heat and stir until fat has rendered (8-10 minutes). Add garlic, stir until light golden (2-3 minutes), then add ground spices and garam masala. Stir until roasted (1 minute), then add tomato paste, and stir until caramelised (2 minutes). Add white wine, bring to a boil and boil until nearly evaporated (3-4 minutes). Add the soffrito, crushed tomatoes, cream, butter, ginger and fenugreek, reduce heat to low and simmer until flavours have developed (25-30 minutes). Remove ginger and season to taste.
TRIPPA ALLA ROMANA RECIPE: 3 TIPS FOR MAKING ROMAN TRIPE ...
Trippa alla Romana Recipe: 3 Tips for Making Roman Tripe. Written by the MasterClass staff. Last updated: Jan 26, 2022 • 3 min read. Trippa alla Romana is easy to recreate at home with a few basic ingredients and good-quality tripe from your local butcher.
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Add the celery and cook together for maybe 5 minutes more then hold off of heat. When the tripe is tender add it to the pan with the other ingredients, stir and heat to medium high. Add the wine and reduce. Add the tomato sauce to the trippa, return to simmer, cover for about ½ hour more. Taste for salt.
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