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Trippa Alla Romana Recipe

Trippa Alla Romana

Trippa alla Romana is a classic Roman comfort dish featuring tender beef tripe braised in a rich tomato sauce. Infused with soffritto, white wine, mint, and Pecorino Romano, it delivers bold, rustic flavors that are unmistakably Roman.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: Italian (Roman)
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Rinse pre-cooked tripe, blanch for 10 minutes, drain, and set aside.
  2. Sauté onion, carrot, and celery in olive oil until soft. Add garlic and optional chili.
  3. Add tripe, coat in soffritto, deglaze with wine, then add tomatoes.
  4. Cook covered on low heat for 45–60 minutes, stirring until tender. Add water if needed.
  5. Fold in Pecorino and mint. Rest, season, and serve with extra cheese and herbs.

Notes

For authentic flavor, always use Pecorino Romano DOP and Roman mentuccia mint if available. The dish tastes even better reheated the next day as flavors deepen.