Trippa Alla Romana

Ingredients - Serves 4

• Salt and pepper - To taste
• Pecorino cheese - To taste, grated
• Mint - A few leaves
• White wine - 1/2 cup
• Tomato sauce - 500 ml
• Garlic - 2 cloves, minced
• Celery - 1 stalk, finely chopped
• Carrot - 1, finely chopped
• Onion - 1, finely chopped
• Tripe - 1 kg, cleaned and cut into strips

Let's Get Started

1. Rinse the tripe under cold water and then blanch it in boiling water for a few minutes. Drain and set aside.
2. In a large pot, sauté the onion, carrot, celery, and garlic in a little oil until soft.
3. Add the tripe to the pot and cook for a few minutes, then add the wine and let it evaporate.
4. Add the tomato sauce, a little water, salt, and pepper. Cover and let it simmer for about 2 hours, until the tripe is tender.
5. A few minutes before the end of cooking, add the mint leaves.
6. Serve the tripe hot, sprinkled with plenty of pecorino cheese.

Dietary Info

• Dish Type: Main Course
• Prep Time: 30 minutes
• Cook Time: 120 minutes
• Calories: 500
• Fat: 20g
• Carbs: 30g
• Protein: 40g
• Sodium: 1500mg
• Sugar: 10g