There tripe alla romana is a very famous dish in our country, even those who have never eaten it have certainly heard of it at least once. Even if it is now cooked throughout the boot with different variations, the Roman tripe was born in Rome and it is here that every Saturday it is imposed on the tables of the Romans and in restaurants, as tradition dictates. Yes, because tripe is eaten in Rome on Saturdays. It is a dish that he is considered poor, but which today is back in the limelight like many other dishes that have made the history of peasant kitchens, today considered noble dishes. Roman-style tripe warms the heart, brings joy and is the dish of family lunches. With that scent of genuine cuisine, the bright colors of tomato and softer than offal, its unmistakable taste, always accompanied by a slice of bread, better if toasted. Roman tripe has a good nutritional value because it is rich in vitamins and minerals, but low in fat (only 5%). Coming from the poor tradition it is also economical and the ingredients are readily available. Today’s recipe is very easy and quick to prepare, we focused on a pre-cooked tripe to facilitate your work, but fully respects the original recipe of the legendary Sora Lella, the one who made it famous throughout Italy. In fact, we find the two main ingredients of the original Roman tripe: Roman mint and Roman pecorino. You will see, this recipe will make you fall in love!

Preparation

1

Cut the tripe into 2 cm strips

2

Rinse the tripe under running water.

3

Chop the celery, carrot and onion, peel the garlic clove.

4

In a pan, add the chopped vegetables, oil and the garlic clove.

5

Fry, add the tripe and mix.

6

Add the chilli and cloves.

7

Season with salt and cook in white for 10 minutes with a lid on low heat.

8

Remove the lid and deglaze with the white wine.

9

Let all the alcohol evaporate then add the tomato sauce

10

Add the water, mix and add the mint.

11

Close with the lid.

12

Cook for about 40 minutes, it should be soft. Serve with a sprinkling of grated pecorino.

Tips and hints

If you are looking for the perfect wine pairing, we recommend a red with a good structure, such as a Cannonau of Sardinia. Alternatively a still rosé, medium-bodied, from Lazio, to stay in the family. A Vignanello rosé it will be fine.

The famous Sora Lella had advised in an old video by add some cloves explaining that they would help remove the tripe flavor.

If you don’t have mint at home or if you don’t like the taste of it, you can substitute it with parsley.

If you want to use the pressure cooker you have to halve the cooking times.

If you want you can replace the onion with the shallot. For a more delicate version we can also use a chopped leek.

storage

The clear type tripe, which we used in our recipe, can be kept in the fridge 4-5 daysbetter if immersed in cold water, to prevent it from turning yellow.

History and curiosity

You know the expression “there is no tripe for cats?” , refers precisely to a situation that really existed. Until the early 1900s, Roman-style tripe was the only source of protein for the population. It was also used by the municipality to feed the beloved cats of the city. In 1907 however, Mayor Nathan he eliminated this habit in order to restore the city’s economies. Hence the expression “there is no tripe for cats”