Trippa alla Romana: Roman Style Tripe in Tomato Sauce
Super tender and rich honeycomb tripe slow cooked in a savory Roman style tomato sauce.
Foto: I Am a Food Blog — StephanieBahan-bahan
- 1 lb honeycomb tripe
- 1 -2 ounces chopped guanciale (optional)
- 1/2 onion (chopped)
- 3 cloves garlic (minced)
- pinch of crushed red peppers (to taste)
- 1 tbsp tomato paste (optional)
- 14 oz canned tomatoes
- salt and freshly ground pepper
- freshly ground parmesan (to finish)
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Place the tripe in a pot and cover with water. Season with salt and bring to a boil over medium high heat. Turn the heat down to a very low simmer and simmer for 1 to 2 hours, covered, until very tender. Add water as needed. Remove the tripe from the cooking liquid, reserving the cooking liquid. Let the tripe cool slightly before cutting into 1 x 2 inch strips.
Meanwhile, while the tripe is cooking, make your tomato sauce: In a pot, crisp up the guanciale or pancetta until brown and crispy and the fat renders out. If not using, heat up 1-2 tablespoons of oil over medium heat. Add the onion and garlic and cook, until soft but not brown. Stir in the crushed red peppers and tomato paste. Add the tomatoes, the cut up tripe, and 1/2 cup of the tripe cooking liquid. Bring to a simmer for for 30 mins to 1 hour, partially covered. Taste, season, and finish generously with parm. Enjoy with toasted bread, if desired.
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