RomanItalian
Trippa Alla Romana
by Fabrizio Sepe · 119K subscribers on YouTube
Traditional Roman tripe stew made with only a few ingredients: tripe, pancetta, vegetables, tomatoes, and pecorino cheese. Served with Roman mint and lots of pecorino.
- Cook
- 40 min
- Difficulty
- easy
Ingredients
11 items- TripeBeef tripe, cleaned and pre-cooked if necessary
- PancettaDiced pancetta
- CarrotsDiced carrot
- CeleryDiced celery
- OnionDiced onion
- Olive OilExtra virgin olive oil
- San Marzano TomatoesWhole peeled San Marzano tomatoes, crushed by hand
- SaltPinch of salt
- PepperBlack pepper, to taste
- Pecorino RomanoAged Pecorino Romano, grated
- Roman MintRoman mint, fresh leaves
Method
- Prepare the base: dice pancetta, carrot, celery, and onion to the same size. Sauté in olive oil until golden.
- Cut the tripe into thin strips.
- Crush San Marzano tomatoes with your hands and add to the pan. Season with a pinch of salt and pepper. Cook on very low heat for about 10 minutes.
- Add the tripe to the tomato sauce. Cover and cook on the lowest heat for at least 30 minutes, adding a little water or vegetable broth if needed.
- Turn off the heat. Serve the tripe with Roman mint, a generous handful of aged Pecorino Romano, a grind of black pepper, and crusty bread.
Fabrizio Sepe
Professional chefRestaurateur119K subscribers on YouTube66.7M total channel views👨🏻🍳 Chef e Oste Contemporaneo 🍽️ @letrezucche è la mia Bottega 📍Via G. Mengarini, 49 (RM) 📞 Info e prenotazioni: 0645429576 📩 Collab: fsepe71@gmail.com In elenco AGCOM
