RomanItalian
Roman-Style Tripe
by Marco Rufini · 181K subscribers on YouTube
Classic Roman-style tripe stew with vegetables, Roman mint, and Pecorino Romano cheese.
- Cook
- 40 min
- Difficulty
- medium
Ingredients
13 items- Extra Virgin Olive OilUse a generous amount for the soffritto.
- Celery
- Carrots
- Onion
- GarlicMinced very fine.
- Chili PepperChili pepper, to taste.
- TripeBuy the dark, untreated tripe. Cut into strips of your preferred size.
- Menta Romana (Mentuccia)If Roman mint is unavailable, use regular mint but it is stronger.
- TomatoCrush by hand. Use whole peeled tomatoes or fresh.
- WaterA little water to rinse the tomato jar.
- SaltA pinch.
- PepperTo taste.
- Pecorino RomanoGrated. Add off heat and let rest 5 minutes.
Method
- Chop celery, carrots, and onion into small cubes. Mince the garlic finely.
- In a large pot, pour plenty of extra virgin olive oil. Add the chopped vegetables along with the minced garlic and chili pepper. Sauté until softened.
- Add the tripe (cut into strips of your preferred size). Stir well.
- Just before adding the tomatoes, add the Roman mint (mentuccia) and mix.
- Crush the tomatoes by hand and add them to the pot. Rinse the jar with a little water and add it as well. Season with a pinch of salt and pepper.
- Let everything simmer gently for about 40 minutes.
- After cooking, turn off the heat. Add grated Pecorino Romano cheese and stir to combine. Let it rest for about 5 minutes to thicken. Serve immediately.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
