Trippa alla Romana (Roman Tripe Stew with Tomato and Mint)
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Ingredients
- 700 g tripe, cleaned and sliced
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 400 g chopped tomatoes
- 50 g pecorino romano, grated
- 1 tsp dried mint
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 314 kcal
- Protein
- 31.7 g
- Carbohydrate
- 9.5 g
- of which sugars
- 7.7 g
- Fat
- 16 g
- of which saturates
- 5.9 g
- Fibre
- 3.1 g
- Salt
- 0.88 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring a large pot of water to the boil and simmer the tripe for 15 minutes, then drain and rinse.
- 2
Heat the olive oil in a large pan and soften the onion, carrots and celery for 10 minutes.
- 3
Add the tripe and chopped tomatoes, cover and simmer gently for 40-45 minutes until the tripe is tender.
- 4
Stir in the dried mint and season with black pepper.
- 5
Scatter over the pecorino and serve with crusty bread.
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