Trippa alla romana (tripe recipe from Italy) |
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Ingredients2 lbs tripe1/2 cup white vinegar 2 tablespoons extra virgin olive oil 1 red onion, thinly sliced 4 cloves garlic, coarsely chopped 2 cups tomato sauce 1/4 cup pecorino romano cheese, grated 1/4 cup Parmigiano Reggiano cheese, grated 1 bunch mint leaves, finely chopped salt |
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DirectionsIn a large pot combine tripe, vinegar, and enough water to cover the tripe. Bring to a boil, reduce to a simmer and cook for approximately one hour until the tripe is very tender, adding water as necessary. Drain the tripe and allow to cool. Slice the tripe into 1-inch strips. In a skillet, heat the olive oil over high heat. Add the onion, garlic and tripe and saute 3 minutes. Add the tomato sauce, bring to a boil, reduce to a simmer and cook, covered, for 30 minutes. When the tripe is cooked, pour into warmed bowls and top with the cheese and mint leaves. |
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