Roman-Style Tripe Trippa alla Romana

Name: Roman-Style Tripe Trippa alla Romana
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 2 kilograms peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely shredded; 59 milliliters extra virgin olive oil; 2 Tbsps extra virgin olive oil; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 4 cloves garlic, coarsely chopped; 4 garlic cloves, peeled and thinly sliced; 1 bunch mint leaves, finely chopped; 1 Spanish onion, chopped in 1/4-inch dice; 59 milliliters Parmigiano-Reggiano, freshly grated; 59 milliliters pecorino Romano, freshly grated; 1 red onion, thinly sliced; 6 servings Salt, to taste; 1 teaspoon vanilla extract; 118 milliliters white vinegar; 907 grams tripe

Roman-Style Tripe Trippan all A mixture of onion, onion, pecorino romano, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 2 hours and 15 minutes.

Instructions

In a large pot combine the tripe, vinegar, vanilla and enough water to cover the tripe by 2 inches. Bring to a boil, reduce to a simmer and cook until the tripe is very tender, about 1 to 1 1/4 hours, replenishing the water as necessary.

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Vanilla

Vinegar

Water

Equipment you will use

Pot

Drain the tripe, reserving the cooking liquid, and allow to cool. Slice the tripe into 1-inch strips.

In a 14 to 16-inch skillet, heat the olive oil over high heat until almost smoking.

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Olive Oil

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Frying Pan

Add the onion, garlic and tripe and saute 3 minutes.

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Garlic

Onion

Add the tomato sauce, bring to a boil, reduce to a simmer and cook, covered, for 30 minutes.

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Tomato Sauce

Meanwhile, in a small bowl, combine the grated cheeses and the mint and stir to combine. When the tripe is finished, divide evenly among 6 warmed bowls and top with the cheese and mint mixture.

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Cheese

Mint

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Bowl

In a 3-quart saucepan, heat the olive oil over medium heat.

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Olive Oil

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Sauce Pan

Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.

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Garlic

Onion

Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.

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Carrot

Thyme

Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Ingredients you will need

Sauce