Roman-style Tripe Soup

Ingredients

In this Roman adaptation of Sopa de mondongo, we incorporate Roman-style sausages, such as lucanica or luganega, to add a distinct flavor to the soup. Additionally, we use Roman herbs and spices, such as rosemary and oregano, to infuse the broth with a Mediterranean touch. The use of wine in the broth further enhances the flavors and adds a sophisticated element to the dish. We alse have the original recipe for Sopa de mondongo, so you can check it out.

• 500g (1.1 lb) tripe, cleaned and cut into small pieces 500g (1.1 lb) tripe, cleaned and cut into small pieces
• 200g (7 oz) Roman-style sausages, sliced 200g (7 oz) Roman-style sausages, sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 1 bay leaf 1 bay leaf
• 1 sprig of rosemary 1 sprig of rosemary
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat some olive oil over medium heat. Add the onions and garlic, and sauté until translucent.
2. 2.
   Add the tripe and sausages to the pot, and cook until lightly browned.
3. 3.
   Stir in the tomatoes, carrots, celery, bay leaf, rosemary, and oregano. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Pour in the white wine and let it simmer for a couple of minutes to allow the alcohol to evaporate.
5. 5.
   Add the beef broth to the pot and season with salt and pepper. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 2 hours, or until the tripe is tender.
6. 6.
   Remove the bay leaf and rosemary sprig from the soup. Adjust the seasoning if needed.
7. 7.
   Serve the Roman-style Tripe Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Tripe — Make sure to thoroughly clean the tripe before cooking by removing any excess fat or membranes. This will help achieve a tender and flavorful result.

Tips & Tricks

• If you prefer a thicker soup, you can add a small amount of flour or cornstarch mixed with water to the broth and simmer until it thickens.
• For an extra burst of flavor, serve the soup with a drizzle of extra virgin olive oil and a squeeze of lemon juice.
• If Roman-style sausages are not available, you can substitute with any high-quality pork sausages seasoned with fennel seeds and black pepper.

Serving advice

Serve the Roman-style Tripe Soup as a main course accompanied by crusty bread or Roman-style focaccia. It pairs well with a simple green salad dressed with lemon vinaigrette.

Presentation advice

Garnish each bowl of soup with a sprinkle of fresh parsley to add a pop of color. Serve the soup in rustic ceramic bowls for an authentic Roman touch.