True Roman-style tripe (here’s the recipe from a great Roman trattoria)

In Rome, it’s a Saturday tradition to serve tripe for lunch, and Checco Er Carettiere, a famed trattoria in the capital, faithfully follows this tradition, continuing to serve it every Saturday. Stefania, a veteran of video recipes on *Gambero Rosso’s* Instagram profile, has shared with us the recipe for authentic Roman-style tripe. The two essential ingredients? Mint (not “mentuccia,” which is used in Rome for other recipes) and plenty of pecorino cheese.

Here’s the recipe!

Roman-style Tripe: the original recipe

Ingredients

• 1 kg tripe
• 1 medium yellow onion
• 1 dl olive oil
• 1 clove garlic
• A pinch of chilli pepper
• 1 dl white wine
• 1.5 kg peeled tomatoes
• Fresh mint
• Pecorino cheese, to taste

Method

Blanch the tripe in water for about 5-8 minutes with mint and half a squeezed lemon. Drain and cut it into diamond shapes. In the meantime, in a pan, sauté the onion, garlic, a pinch of chilli pepper, and fresh mint in olive oil. When the onion is golden, add the tripe, browning it over medium heat to absorb the flavours. Once browned, deglaze with white wine and add a pinch of salt. Allow it to cook for about 15 minutes. Afterward, add the peeled tomatoes, crushed by hand, and cook on low heat for another 30-40 minutes.

Sprinkle with pecorino cheese to taste.

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Un post condiviso da Gambero Rosso (@gambero_rosso)