How to Make Roman-Style Tripe
How to Make Roman-Style Tripe requires about 2 hours and 55 minutes from start to finish. For $2.71 per serving, you get a main course that serves 6. One portion of this dish contains about 42g of protein, 50g of fat, and a total of 707 calories. It is a good option if you're following a gluten free diet. A mixture of pancetta bacon, pepper flakes, vinegar, and a handful of other ingredients are all it takes to make this recipe so delicious.
Instructions
Combine water, tripe, vinegar, salt, vanilla, and bay leaf in a large stockpot over high heat. Bring to a boil and skim off any foam that accumulates. Reduce heat to medium-low, cover pot, and simmer for 1 1/2 hours.
Transfer tripe to a plate and set aside to cool. Reserve 1 to 2 cups of the cooking liquid.
Heat oil in a large skillet over medium heat.
Add pancetta and onion; cook and stir until pancetta is browned and onion is translucent, 6 to 7 minutes. Stir garlic into pancetta mixture; cook and stir until aromatic, about 2 minutes.
Stir marinara sauce, 1 cup reserved tripe liquid, and red pepper flakes into the pancetta mixture. Reduce heat to low and simmer for 30 minutes.
Cut tripe into 1-inch cubes and add to marinara-pancetta sauce; stir to combine. If needed, add 1 cup of the reserved tripe liquid. Simmer for 30 minutes.
Mix garbanzo beans and mint into the sauce. Season with salt and black pepper to taste.
Sprinkle with Parmigiano-Reggiano cheese and serve.