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    You are in: Home / Recipes / Tripe Alla Romana Recipe
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    Tripe Alla Romana

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 30 mins

    30 mins

    5 hrs

    Phil Franco's Note:

    Trippa alla Romana Provided by www.cookiesfromitaly.com

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    Ingredients:

    Servings:

    Units: US | Metric

    Garnish

    Directions:

    1. 1
      Trim any fat from tripe, then rinse tripe under cold water. Soak tripe in a large bowl of fresh cold water 1 hour, then rinse again.
    2. 2
      Put tripe in an 8-quart pot of cold water and bring to a boil, then drain and rinse. Bring tripe to a boil again in pot filled with fresh cold water, then reduce heat and simmer, uncovered, turning tripe occasionally and adding more hot water to pot if necessary to keep tripe covered, until very tender, about 4 hours (tripe will have a strong aroma while simmering). Drain in a colander and cool completely.
    3. 3
      While tripe is cooking, heat olive oil in a 6- to 8-quart heavy pot over moderate heat until hot but not smoking, then cook onion, carrots, celery, and garlic, stirring frequently, until softened, about 8 minutes. Add salt, pepper, and wine and boil, stirring, 1 minute. Pour juice from tomatoes into sauce, then chop tomatoes and add to sauce with the 2 cups cold water and mint. Simmer sauce, uncovered, 30 minutes.
    4. 4
      Trim any remaining fat from tripe and cut tripe into 2- by 1/2-inch strips. Add to sauce and simmer, uncovered, stirring occasionally, until tripe is a little bit more tender but still slightly chewy, 45 minutes to 1 hour. Season with salt and pepper.
    5. 5
      Serve tripe sprinkled with finely grated Pecorino Romano cheese and additional chopped fresh mint. Serves 4 main-course servings.
    6. 6
      Notes: Tripe in sauce can be cooked 2 days ahead and chilled, covered. Reheat before serving. Tripe is excellent served over pasta.
    7. 7
      That's it!

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    Ratings & Reviews:

    • on August 26, 2009

      55

      Just like my Nana used to make. Delicious! Anyone who hasn't tried tripe is missing out on a fabulous dish. Yes, it's from cows, but it has a marine flavor...don't ask me why. In fact Nana used to add calimari to hers. She always served it with a fat pasta called perciatelli.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Tripe Alla Romana

    Serving Size: 1 (837 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 574.7
     
    Calories from Fat 279
    48%
    Total Fat 31.0 g
    47%
    Saturated Fat 6.9 g
    34%
    Cholesterol 413.5 mg
    137%
    Sodium 1156.5 mg
    48%
    Total Carbohydrate 23.7 g
    7%
    Dietary Fiber 5.3 g
    21%
    Sugars 12.1 g
    48%
    Protein 43.8 g
    87%

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