Trippa alla Romana is a typical dish of Roman cuisine, made with veal tripe, peeled tomatoes, onion, carrot, celery and aromatics. A tasty and flavorful dish, perfect for cold days.
Rinse thoroughly 1000 g of tripe, cut it into fairly large pieces and place these pieces in a pot with water, salt, an onion, a stalk of celery and a carrot, all in pieces
Simmer for at least 5 hours, skimming from time to time
Slice it into thin strips, wash it and drain it again
Put the tripe in an earthenware pan and sauté with olive oil, butter, garlic, basil, a bay leaf and a glass of dry white wine, letting it evaporate
Add the peeled tomatoes, salt and pepper, and some broth (or a stock cube)
Authentic Roman tripe is served with mint, which can be mixed with Pecorino
Pot
Frying pan
Knife
Italy, Lazio
| Energy (kcal) | 87.5 |
| Carbohydrates (g) | 0.69 |
| of which Sugars (g) | 0.68 |
| Fat (g) | 2.35 |
| of which Saturates (g) | 1.22 |
| Protein (g) | 13.56 |
| Fiber (g) | 0.22 |
| Sale (g) | 0.06 |
