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Roman Style Tripe

Roman Style Tripe

  • Prep

    15 m
  • Cook

    2 h 40 m
  • Ready In

    2 h 55 m
Chef John

Chef John

When prepared in this method, tripe has a pleasantly mild, but distinct flavor. When it comes to great sauces for dipping crusty Italian bread, it doesn't get any better than this.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 369 kcal
  • 18%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 35.8g
  • 12%
  • Protein:
  • 22.8 g
  • 46%
  • Cholesterol:
  • 198 mg
  • 66%
  • Sodium:
  • 1788 mg
  • 72%

Based on a 2,000 calorie diet

Directions

  1. Combine water, tripe, vinegar, salt, vanilla, and bay leaf in a large stockpot over high heat. Bring to a boil and skim off any foam that accumulates. Reduce heat to medium-low, cover pot, and simmer for 1 1/2 hours. Transfer tripe to a plate and set aside to cool. Reserve 1 to 2 cups of the cooking liquid.
  2. Heat oil in a large skillet over medium heat. Add pancetta and onion; cook and stir until pancetta is browned and onion is translucent, 6 to 7 minutes. Stir garlic into pancetta mixture; cook and stir until aromatic, about 2 minutes.
  3. Stir marinara sauce, 1 cup reserved tripe liquid, and red pepper flakes into the pancetta mixture. Reduce heat to low and simmer for 30 minutes.
  4. Cut tripe into 1-inch cubes and add to marinara-pancetta sauce; stir to combine. If needed, add 1 cup of the reserved tripe liquid. Simmer for 30 minutes.
  5. Mix garbanzo beans and mint into the sauce. Season with salt and black pepper to taste. Sprinkle with Parmigiano-Reggiano cheese and serve.
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Reviews

Kim C
1

Kim C

5/9/2014

Wonderful. We put it on pasta. Well certainly make again.

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