Trippa alla romana

Name: Trippa alla romana (Tripe with tomato sauce and pecorino)
Yield: Makes 6 servings
Cuisine: Italy
Ingredients: leaves from 1 small bunch Roman mint; 3½ ounces (100 g) mixed grated cheese, equal amounts pecorino romano and parmigiano-reggiano; leaves from 1 small bunch Roman mint; 2 cups (500 ml) sugo d’umido or ready-made tomato sauce; 3½ ounces (100 g) mixed grated cheese, equal amounts pecorino romano and parmigiano-reggiano; 3½ ounces (100 g) mixed grated cheese, equal amounts pecorino romano and parmigiano-reggiano; about 2 pounds (1 kg) veal tripe, cleaned and ready to cook; 2 cups (500 ml) sugo d’umido or ready-made tomato sauce

Tripe with tomato sauce and pecorino

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

leaves from 1 small bunch Roman mint
3½ ounces (100

Europe
Italy
Main course
Mediterranean
Gluten-free

Method

Chop the mint leaves very finely and put in a bowl. Add the grated cheese and mix well.

Cut the tripe into strips. Put the sugo in a pan, add the tripe, cover, and cook over low heat for about 30 minutes, or until tender. Sprinkle with the cheese mixture and serve immediately.