For a richer flavor, use homemade marinara sauce. Adjust the amount of red pepper flakes to control the level of spiciness. If you don't have fresh mint, you can use 1 teaspoon of dried mint. Add it to the sauce during the last 10 minutes of simmering. Tripe can be prepared a day in advance. Store the cooked tripe and sauce separately in the refrigerator, and combine them when ready to serve. Serve with a glass of robust red wine for an authentic Italian experience.
Roman-Style Tripe
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PREP TIME15 mins
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COOK TIME2 hrs 40 mins
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TOTAL TIME2 hrs 55 mins
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SERVING6 People
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VIEWS69
Experience the rustic charm of Italy with this Roman-Style Tripe. Tender honeycomb tripe simmers in a rich, flavorful tomato sauce, infused with pancetta, herbs, and a hint of spice. A true comfort food that's perfect for dipping crusty bread and savoring every bite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol198 mg
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Fiber6 g
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Protein23 g
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Saturated Fat4 g
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Sodium1723 mg
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Sugar13 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
StepGather all ingredients.
02
StepIn a large stockpot, combine 5 quarts cold water, tripe, white vinegar, 2 teaspoons salt, vanilla extract, and bay leaf. Bring to a boil over high heat. (5 minutes)
03
StepSkim off any foam that rises to the surface. Reduce heat to medium-low, cover, and simmer for 1 1/2 hours, or until tripe is tender. (90 minutes)
04
StepTransfer tripe to a plate to cool. Reserve 2 cups of the cooking liquid.
05
StepIn a large skillet, heat olive oil over medium heat. Add diced pancetta and onion. Cook, stirring occasionally, until pancetta is browned and onion is translucent. (6-7 minutes)
06
StepStir in minced garlic and cook until fragrant. (1-2 minutes)
07
StepStir in marinara sauce, 1 cup of the reserved cooking liquid, and red pepper flakes. Reduce heat to low and simmer for 30 minutes, allowing the flavors to meld. (30 minutes)
08
StepCut the cooled tripe into 1-inch cubes. Add the tripe to the sauce and stir to combine. Simmer for another 30 minutes, adding the remaining 1 cup of cooking liquid if needed to maintain desired consistency. (30 minutes)
09
StepStir in drained garbanzo beans and chopped fresh mint. Season with salt and pepper to taste.
10
StepSprinkle freshly grated Parmigiano-Reggiano cheese over the top before serving. Serve hot, with plenty of crusty Italian bread for dipping.
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Edwina Abernathy
Jun 19, 2025An authentic dish with an amazing flavor profile. The tripe was super tender and the sauce was perfect for dipping my bread.
Dulce Franey
May 22, 2025I have made this recipe three times. Always a hit. Love the depth of flavour.
Kayla Friesen
Apr 21, 2025The instructions were clear and easy to follow. I especially appreciated the tip about reserving the cooking liquid.
Candelario Mayert
Mar 29, 2025Next time I'll try using a mix of fresh herbs, like parsley and oregano, along with the mint.
Hassan Johnstonfeest
Mar 26, 2025This is now a staple in my house. Thank you for sharing this wonderful recipe!
Weldon Roob
Feb 9, 2025This recipe is amazing! The tripe was so tender and the sauce was bursting with flavor. My family loved it!
Guiseppe Durgan
Jan 31, 2025I was a bit hesitant to try tripe, but this recipe convinced me. It's surprisingly delicious and not at all gamey.
Beth Wilkinson
Jan 30, 2025I swapped the garbanzo beans for cannellini beans and it was still delicious!
Kobe Bailey
Jan 13, 2025I added a splash of dry white wine to the sauce for extra depth of flavor. It was a great addition!