Use cleaned, pre-boiled beef tripe that still has some bite. A first gentle simmer softens it further before the tomato cooking. Finish with cheese and mint off the heat, keeping enough sauce to coat every strip.
Make ahead Buy cleaned, pre-boiled tripe and keep it chilled until needed. This recipe includes its further 45-minute simmer as well as the tomato cooking; it does not start with untreated raw tripe.
Trippa alla romana
Prep 30 min · Cook 2 hr 5 min · Rest 5 min · Serves 4 · Difficulty Medium
Method
Rinse the cleaned, pre-boiled tripe and place it in the large pot with 100 g onion, 50 g celery, 70 g carrot and the tied parsley. Add 2 litres water, or enough to cover, and 6 g salt. Bring to the boil, allowing about 15 minutes, then lower the heat and simmer gently for 45 minutes. Drain, discard the water and vegetables and let the tripe lose its heat for about 5 minutes, just enough to handle.Rinse the cleaned, pre-boiled tripe and place it in the large pot with 3½ oz onion, 1¾ oz celery, 2½ oz carrot and the tied parsley. Add 8½ cups water, or enough to cover, and 6 g salt. Bring to the boil, allowing about 15 minutes, then lower the heat and simmer gently for 45 minutes. Drain, discard the water and vegetables and let the tripe lose its heat for about 5 minutes, just enough to handle.
While the tripe simmers, finely chop the remaining 100 g onion, 50 g celery and 70 g carrot with the garlic and guanciale. Heat the oil in the casserole, add the chopped mixture and cook gently for about 10 minutes, stirring, until the vegetables soften and the guanciale releases its fat. Do this towards the end of the first simmer.While the tripe simmers, finely chop the remaining 3½ oz onion, 1¾ oz celery and 2½ oz carrot with the garlic and guanciale. Heat the oil in the casserole, add the chopped mixture and cook gently for about 10 minutes, stirring, until the vegetables soften and the guanciale releases its fat. Do this towards the end of the first simmer.
Cut the drained tripe into strips about 1 cm wide. Add to the softened mixture and stir over moderate heat for about 5 minutes. Add the crushed tomatoes and pepper. Bring to a quiet simmer, partly cover and cook for about 1 hour, stirring regularly and adding a little hot reserve water whenever the sauce becomes too thick.Cut the drained tripe into strips about ½ in wide. Add to the softened mixture and stir over moderate heat for about 5 minutes. Add the crushed tomatoes and pepper. Bring to a quiet simmer, partly cover and cook for about 1 hour, stirring regularly and adding a little hot reserve water whenever the sauce becomes too thick.
Taste a strip: it should be tender with a gentle bite, not rubbery. Continue gently if necessary, keeping a generous coating of sauce. Taste for salt, remembering the guanciale and cheese; use the remaining 2 g only if needed. Take off the heat and divide among serving bowls. Finish with all the grated Pecorino Romano and freshly chopped mint.Taste a strip: it should be tender with a gentle bite, not rubbery. Continue gently if necessary, keeping a generous coating of sauce. Taste for salt, remembering the guanciale and cheese; use the remaining 2 g only if needed. Take off the heat and divide among serving bowls. Finish with all the grated Pecorino Romano and freshly chopped mint.
