Trippa alla Romana is a beloved Roman classic where tender tripe simmers in bright tomato sauce. Aromatic soffritto, white wine, and wild mint build layers of flavor, finished with Pecorino Romano for satisfying, savory depth and richness in any kitchen.
This rustic quinto quarto dish transforms humble ingredients into something comforting, hearty, and elegant. With proper cleaning and slow cooking, tripe turns silky and delicate, making a memorable centerpiece for Sunday lunch or any adventurous, authentic Italian meal.
Why You Will Love the Trippa Alla Romana Recipe
This Trippa alla Romana recipe blends tradition with practicality, yielding tender tripe bathed in a vivid, mint-scented tomato sauce. Pecorino Romano finishes everything with salty richness, while soffritto and white wine build comforting depth without overwhelming the delicate, velvety texture.
- Balanced flavors of tomato, Roman mint, and Pecorino complement the richness of tripe.
- Slow braise with pre-cooked tripe makes the dish approachable and reliable.
- Budget-friendly roots maximize flavor while keeping costs low.
- Naturally low in carbohydrates and high in protein.
- Works both as a hearty main course and a flavorful appetizer.
- Deeply authentic to Roman culinary tradition.
- It tastes even better the next day and is ideal for leftovers.
- Perfect with rustic bread and Italian wines.
- Comforting yet adventurous, great for curious eaters.
Ingredients You Will Need
Gather Roman staples and fresh aromatics. Pre-cooked tripe shortens simmering, while Roman mint and Pecorino Romano deliver the signature perfume and savory finish, making this comforting dish unmistakably authentic.
- 1 kg beef tripe, cleaned and pre-cooked, cut into strips
- 1 kg peeled tomatoes (or passata)
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 garlic clove, smashed
- 100 ml dry white wine
- 3 tbsp extra-virgin olive oil
- 5 leaves Roman mint (mentuccia) or fresh mint
- 150 g Pecorino Romano DOP, grated
- Salt and black pepper, to taste
- Pinch red pepper flakes (optional)
How to Cook Trippa Alla Romana
Follow the trattoria method: build flavor with soffritto, deglaze with wine, then braise tripe in tomatoes. Finish with Pecorino and mint so aromas bloom without dulling the sauce’s brightness.
1) Prepare the Tripe
Rinse pre-cooked tripe under hot water, then pat dry. Slice into biteable strips if needed. Bring a pot to the boil, blanch tripe for 10 minutes to mellow aromas, drain well, and set aside while you prepare aromatics.
2) Make the Soffritto
Warm olive oil in a wide pot. Add finely chopped onion, carrot, and celery with a pinch of salt. Cook gently until sweet and soft, 8–10 minutes. Stir in a smashed garlic clove and optional chili, cooking until fragrant.
3) Deglaze and Combine
Add tripe to the pot and toss to coat in soffritto. Raise the heat, splash in dry white wine, and simmer until the alcohol aroma fades. Season lightly with salt and pepper, then pour in peeled tomatoes, crushing them by hand.
4) Slow Simmer
Bring to a gentle bubble, then reduce the heat to low. Cover partially and simmer, stirring occasionally, until tripe is tender and sauce thickens, about 45–60 minutes. Add a little water if needed to maintain sauciness and prevent sticking.
5) Finish and Serve
Turn off the heat. Fold in most of the grated Pecorino and chopped Roman mint so they melt and perfume the sauce. Rest for five minutes, then adjust the seasoning. Serve in warm bowls, finishing with more Pecorino and fresh mint leaves.
Trippa Alla Romana
Ingredients
Method
- Rinse pre-cooked tripe, blanch for 10 minutes, drain, and set aside.
- Sauté onion, carrot, and celery in olive oil until soft. Add garlic and optional chili.
- Add tripe, coat in soffritto, deglaze with wine, then add tomatoes.
- Cook covered on low heat for 45–60 minutes, stirring until tender. Add water if needed.
- Fold in Pecorino and mint. Rest, season, and serve with extra cheese and herbs.
Notes
Serving Tips for Trippa Alla Romana
Serve this Roman staple generously and simply. Let the lively tomato, mint, and Pecorino sauce shine beside supportive textures, unfussy sides, and well-chosen beverages that provide contrast without stealing attention.
- Ladle into warm bowls and crown with extra Pecorino and torn Roman mint.
- Pair with toasted rustic bread or bruschetta to soak every last drop.
- Offer chili flakes or black pepper tableside for customizable, gentle heat.
- Pour medium-bodied Lazio reds or dry whites; avoid heavily oaked styles.
- Serve alongside braised greens or white beans for hearty, textural balance.
- Add lemon zest at the table to brighten the richness slightly without extra salt.
Nutritional Benefits of Trippa Alla Romana
Tripe delivers lean protein with virtually no carbohydrates, making Trippa alla Romana satiating without heaviness. Beef tripe provides vitamin B12 for red blood cells, energy, and selenium and zinc support immunity. It also supplies collagen and minerals like calcium and phosphorus for bones and connective tissues.
Paired with tomatoes, onion, and celery, you gain antioxidants and potassium while keeping calories modest. Choose Pecorino judiciously for flavor and calcium. If you’re monitoring cholesterol or sodium, enjoy moderate portions and balance your day with vegetables, fruit, whole grains, and varied proteins.
Conclusion
Trippa alla Romana proves how humble ingredients can become unforgettable. Slow-simmered tripe, bright tomatoes, mint, and Pecorino create a comforting, aromatic, and deeply Roman dish. Serve with crusty bread, pour a simple wine, and enjoy generous bowls that feel celebratory—whether revisiting Rome’s trattorias or discovering this soulful classic for the first time at home.