Dish
Trippa alla Romana
Tripe in the Roman Style
Trippa alla Romana is made with tripe (cow stomach), cooked with a blend of spices like garlic, chili flakes, and black pepper. The dish is then simmered in a tomato sauce and topped with grated pecorino cheese. It is typically served with bread and is a great source of protein and iron.
Origins and history
Trippa alla Romana originated in Rome, Italy, and is a classic dish in Roman cuisine.
Dietary considerations
Gluten-free
Variations
There are many variations of trippa alla Romana, including trippa alla fiorentina (made with white beans) and trippa alla milanese (made with tomato sauce and saffron).
Presentation and garnishing
Trippa alla Romana is typically served in a large bowl with the tripe in the center and the sauce and garnishes arranged around the edges.
Tips & Tricks
To make the dish even more flavorful, add a sprinkle of chopped parsley on top of the dish before serving.
Side-dishes
Trippa alla Romana is often served with a side of bread.
Drink pairings
Trippa alla Romana pairs well with a glass of red wine or a cold glass of beer.
Delicious Trippa alla Romana recipes
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