Juicy Trippa alla romana
These are the top reasons why we like this dish:
- the tripe is tender, juicy, and melts in your mouth
- the sauce is perfectly seasoned and thick
- keeps well in the fridge and freezer
- our two-year-old was excited to try and eat them
- they are made in one pot - easy preparation
Essential ingredients
In the following paragraphs, you can read more about the ingredients needed to make this recipe. Grab the full recipe below.
Vegetables—First, make the soffrito. You will need onion, carrots, and celery. These will create a lovely base for the dish and add flavor. Also, add the garlic and tomato passata.
Pancetta - adding pancetta to the dish will add a lovely meaty aroma and rich flavor.
Tripe—We used pre-cooked tripe cut into strips using a local brand Z'Dežele. In Italy and Slovenia, you can also find pre-cooked trippa in most stores, and we used pre-cooked in this recipe, too. In the USA, try visiting Italian markets to get them, as pre-cooked will save you so much prep time.
Herbs and spices—it's essential to use the right spices. Use paprika powder, bay leaf, oregano, marjoram, salt, and pepper to create a magnificent flavor.
Storing and freezing
Store any leftovers covered in an airtight container, in a fridge, for up to 3 days. Before serving, transfer to a pot and bring to a boil, then serve.
Optionally, feel free to freeze the dish. Place in freezer bags or in an airtight container and place in the freezer for up to 2 months. Before serving, reheat well on the stove or in the microwave.
How to make Trippa alla romana at home (video)
Check this short video to learn how to make Trippa alla romana at home.
Next, try these cozy dishes
- Slovenian Meat Stew (Bograč)
- Pork and Sauerkraut Goulash (Segedin)
- Meat, Potato, Mushroom Stew (Pohorski lonec)
- Potato Goulash with Sausage
- Beef and Potato Stew
- Chicken Stew with Potatoes
Made in collaboration with Celjske mesnine d.o.o.
METHOD
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pan-fry the vegetables
Place a large pot over medium heat. Add oil, diced onion, carrots, and celery. Sauté for 6 - 8 minutes, stirring occasionally. Add the diced pancetta and cook for 2 minutes. Stir in the minced garlic and bay leaf, and cook for a minute.
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tripe
Add the pre-cooked tripe to the pot, stir, and sauté for 5 minutes. Season with paprika powder, oregano, and marjoram. Add salt, pepper, and breadcrumbs. Stir to combine, then pour in the tomato passata and water. Stir again, then cover with a lid and cook for 35 - 45 minutes for the tripe to cook and soften.
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serve
Remove the lid and stir in the chopped parsley. Divide between four plates. Optionally sprinkle with grated parmesan cheese and drizzle with olive oil. Stir in the lemon juice for some freshness and serve with bread.
