Trippa alla Romana (Tripe Stew)

• 3 pounds beef tripe, cleaned and cut into 1-inch pieces
• 1/2 cup olive oil
• 2 cups chopped onions
• 2 cups chopped celery
• 2 cups chopped carrots
• 6 cloves garlic, minced
• 1 teaspoon crushed red pepper flakes
• 2 (28-ounce) cans crushed tomatoes
• 1 cup dry white wine
• 4 cups chicken broth
• 2 bay leaves
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped for garnish

Steps

1. 1 Rinse the tripe under cold water and set aside.
2. 2 In a large pot, heat olive oil over medium heat.
3. 3 Add onions, celery, and carrots, sauté until softened.
4. 4 Add garlic and red pepper flakes, cook for another minute.
5. 5 Add tripe to the pot and brown on all sides.
6. 6 Pour in white wine and let it reduce by half.
7. 7 Add crushed tomatoes, chicken broth, and bay leaves.
8. 8 Season with salt and pepper, bring to a boil, then reduce heat and simmer for 2 hours, until tripe is tender.
9. 9 Remove bay leaves and serve hot, garnished with fresh parsley.

Equipment

• Large pot
• Cutting board
• Chef's knife
• Measuring cups and spoons

Variations

• Add cannellini beans for extra heartiness.
• Include a splash of red wine vinegar for a tangier finish.

Substitutions

• Substitute chicken broth with beef broth for a richer flavor.
• If white wine isn't available, use extra broth or a splash of apple cider vinegar for acidity.

Pairings

• Chianti Classico
• Crusty Italian bread
• Parmesan cheese on the side

Nutrition

Tips

• For the best flavor, use imported Italian canned tomatoes.
• Tripe can be tough; cooking low and slow is key to tenderness.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat with a splash of broth.

Serving Suggestions

• Serve with crusty Italian bread.
• Pair with a simple arugula salad drizzled with lemon juice.

FAQ