Trippa alla Romana

Ingredients

• 1.5 lb beef tripe, cleaned
• 28 oz canned crushed tomatoes
• 1 stalk celery, diced
• 1 medium carrot, diced
• ½ cup Pecorino Romano cheese, grated
• 1 to taste salt and pepper

Instructions

1. 1

   Cut the tripe lengthwise into thin strips about the width of a pencil, using a sharp knife to slice cleanly through the honeycomb texture. Lay the pieces flat and cut them crosswise into 2-inch lengths.

2. 2

   Dice the celery stalk into pieces the size of a pea by slicing it lengthwise into thin planks, then slicing those planks crosswise into small cubes.

3. 3

   Dice the carrot into pieces the same size as the celery by rolling it to expose a flat side, slicing lengthwise into thin planks, then slicing those crosswise into small cubes.

4. 4

   Heat 2 tablespoons of olive oil in a large pot over medium-high heat until it shimmers and slides quickly when you tilt the pot, about 1 minute.

5. 5

   Add the tripe pieces to the hot oil and stir them with a wooden spoon for 5 minutes until they lose their raw pink color and look pale and slightly opaque.

6. 6

   Pour in the 28 ounces of crushed tomatoes, then add the diced celery and carrot to the pot and stir until evenly mixed.

7. 7

   Reduce the heat to medium-low, cover the pot with a lid, and let it simmer gently for 30 minutes, stirring once halfway through, until the tripe is fork-tender.

8. 8

   Taste the stew and add salt and pepper until it tastes balanced and savory—start with 1 teaspoon of salt and adjust from there.

9. 9

   Ladle the trippa into bowls and sprinkle 2 tablespoons of grated Pecorino Romano on top of each serving.

Tools you’ll need

• sharp knife
• cutting board
• large pot with lid
• wooden spoon
• ladle
• bowls
• microplane or box grater

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min