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Recipe by Emporion
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.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: 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
Step 2 of 6: Cook over low heat for at least 5 hours, skimming occasionally
Step 3 of 6: Cut it into thin strips, wash it and drain it again
Step 4 of 6: 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
Step 5 of 6: Add the peeled tomatoes, salt and pepper and some broth (even from a stock cube)
Step 6 of 6: True Roman tripe should be served with mint, which can be mixed with the pecorino cheese
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Lactose to be checked · Contains nickel · Allergens detected: Milk and dairy products and Celery
In gray: not detectedDetected
| Average values | Per serving671 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,561 kJ612 kcal | 382 kJ91 kcal |
| Fat | 32.69 g | 4.87 g |
| of which saturated fatty acids | 10.47 g | 1.56 g |
| Carbohydrates | 22.76 g | 3.39 g |
| of which sugars | 16.04 g | 2.39 g |
| Fibre | 6.11 g | 0.91 g |
| Protein | 51.55 g | 7.68 g |
| Salt | 1.54 g | 0.23 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
