Recipe
Tripe Roman Style With Tomato and Fresh Mint - Trippa alla Romana
Posted by : unknown
Preparation time : 50 Min
Cooking time : 1 Hrs 20 Min
Level of difficulty : Medium
Ingredients
6 servings
- approximately 1 kg (2lb) beef tripe
- salt
- 1 medium onion, diced
- 2 sticks of celery, diced
- 1 carrot, diced
- 3 tablespoons extra-virgin olive oil
- crushed red pepper
- 1/2 cup (125 gr) tomatoes, pured in a blender
- small bunch of fresh mint
- 60 gr (2 oz) pecorino Romano cheese, freshly grated. It can be replaced for another grated goat cheese
Preparation
- Rinse very well the tripe in fresh water. Fill a stockpot with water, 2 tablespoons of salt, and the tripe. Bring to a boil and cook for about 30 minutes to tenderize. Drain and cut the tripe in slices about 2 cm (3/4 inch) wide.
- Chop the onion, celery, and carrot finely together. In a saucepan, put the olive oil and turn the heat to medium. Add the chopped vegetables and red pepper. Saute until the onion is soft.
- Stir in the tripe a glass of water turn the heat to high, and let the water evaporate
- Add the tomatoes, 5-6 mint leaves, and salt, and bring to a simmer. Turn the heat to low, cover, and cook for about 1 hour or longer, until the tripe is tender. During cooking time, stir occasionally and add warm water if necessary to prevent the tripe from sticking to the pan.
- When the tripe is almost ready, remove the lid and let the liquid evaporate to thicken the sauce. Add about 10 fresh mint leaves, and serve warm, topped with grated pecorino Romano cheese.
