Trippa alla Romano



Trippa alla Romano is a classic Roman dish. Tripe can be prepared a dozen ways depending on the region. In Florence, tripe braised with tomato and marjoram is called Lampredotto. Tripe made in the Emilia Romangna region uses nutmeg among it’s ingredients and the region of Piedmont prefer their tripe with sautéed mushrooms on the side. As you can see the variations are endless.

What makes Trippa alla Romano so delicious is the Pecorino Romano used to finish the dish. Pecorino Romano is an ancient cheese which is made from fresh sheep’s milk. The cheese is typically aged for eight months and has a delicious sharp flavor. Yes, it’s expensive but well worth the investment.

The mint leaves used in this dish truly set it apart from other recipes. I love this dish but rarely make due to the fact that I can’t get my wife and kids to try it. So sometimes I go off by myself and selfishly make it just for me.


  • 3lbs of beef honeycomb tripe
  • 1/4 cup of extra virgin olive oil
  • 1 large yellow onion, chopped
  • 3 carrots, chopped
  • 3 stalks of celery, chopped
  • 2 cloves of garlic, chopped
  • 1/4 tsp of salt
  • 1/2sp of fresh ground black pepper
  • 1/2cup of dry white wine
  • 2 15oz cans of crushed tomatoes
  • 2 cups of cold water
  • 1/2cup of fresh mint leaves
  • Shaved Pecorino Romano cheese


  • Trim the fat from the tripe.
  • Rinse the tripe under cold water.
  • Then soak the tripe in a bowl of cold water for around an hour.
  • Rinse again.
  • Put the tripe in 8 quarts of boiling water then drain and rinse again.
  • Re-fill the pot with more fresh water and bring to a boil.
  • Add the tripe and reduce the heat simmer for around four hours adding more water if needed.
  • Drain the tripe and cool completely.
  • In a large pot sauté the onions, carrots, celery and garlic until tender. About 3 minutes.
  • Season with the salt and pepper
  • Add the wine and bring to a boil for about 1 minute while stirring.
  • Add the tomatoes to the vegetable mixture with 2 cups of cold water and the mint leaves.
  • Simmer uncovered for about a half hour.
  • Trim any remaining fat from the tripe and cut the tripe into 1 and a half inch strips.
  • Add the tripe to the sauce and simmer for around an hour.

    Plate the tripe and serve it topped with the shaved Pecorino Romano. Tripe can also be served over your favorite pasta.

    Serves 4 people.

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