Roman tripe is a typical dish of Roman cuisine, prepared with veal tripe, peeled tomatoes, onion, carrot, celery and herbs. A tasty and rich dish, perfect for cold days.
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Rinse 1000 g of tripe thoroughly, cut it into fairly large pieces and put these pieces in a pot with water, salt, one onion, one stalk of celery and one carrot, all cut into pieces
Cook over low heat for at least 5 hours, skimming occasionally
Cut it into thin strips, wash it and drain it again
Put the tripe in a terracotta pot and sauté with the olive oil, butter, garlic, basil, a bay leaf and a glass of dry white wine, letting it evaporate
Add the peeled tomatoes, salt and pepper and some broth (even from a stock cube)
True Roman tripe should be served with mint, which can be mixed with the pecorino cheese
Pot
Pan
Knife
Italia, Lazio
| Energy (kcal) | 87.5 |
| Carbohydrates (g) | 0.69 |
| of which Sugars (g) | 0.68 |
| Fat (g) | 2.35 |
| of which Saturates (g) | 1.22 |
| Protein (g) | 13.56 |
| Fiber (g) | 0.22 |
| Sale (g) | 0.06 |
