Trippa alla Romana with a Twist

Ingredients

In this Atlantic Island adaptation, the traditional Italian Trippa alla Romana is transformed by incorporating fresh seafood from the Islands of the North Atlantic. The addition of shrimp, mussels, and squid brings a distinct oceanic flavor to the dish, creating a unique fusion of Italian and Atlantic island cuisines. We alse have the original recipe for Trippa alla Romana, 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
• 250g (8.8 oz) shrimp, peeled and deveined 250g (8.8 oz) shrimp, peeled and deveined
• 250g (8.8 oz) mussels, cleaned and debearded 250g (8.8 oz) mussels, cleaned and debearded
• 250g (8.8 oz) squid, cleaned and sliced into rings 250g (8.8 oz) squid, cleaned and sliced into rings
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 400g (14 oz) canned tomatoes, crushed 400g (14 oz) canned tomatoes, crushed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili flakes (adjust to taste) 1 teaspoon chili flakes (adjust to taste)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the tripe to the pot and cook for about 10 minutes, stirring occasionally, until it starts to brown slightly.
3. 3.
   Pour in the crushed tomatoes and add the dried oregano, paprika, and chili flakes. Season with salt and pepper to taste. Stir well to combine.
4. 4.
   Reduce the heat to low, cover the pot, and simmer for 1 hour, or until the tripe is tender.
5. 5.
   Add the shrimp, mussels, and squid to the pot. Stir gently to incorporate the seafood into the sauce. Cover the pot and cook for an additional 5-7 minutes, or until the seafood is cooked through and the mussels have opened.
6. 6.
   Remove from heat and garnish with fresh parsley.
7. 7.
   Serve the Atlantic Island Trippa hot, accompanied by crusty bread or polenta.

Treat your ingredients with care...

• Tripe — Ensure the tripe is thoroughly cleaned before cooking. Soaking it in water with a splash of vinegar can help remove any residual odor. Simmering the tripe for an extended period will help tenderize it and enhance its flavor.
• Seafood — Use fresh seafood for the best results. Ensure the mussels are cleaned and debearded, and the squid is sliced into even rings. Be careful not to overcook the seafood to maintain its delicate texture.

Tips & Tricks

• If you prefer a spicier flavor, increase the amount of chili flakes or add a pinch of cayenne pepper.
• Serve the Atlantic Island Trippa with a squeeze of fresh lemon juice to enhance the seafood flavors.
• This dish tastes even better the next day as the flavors have time to meld together. Consider making it in advance and reheating it for a quick and delicious meal.

Serving advice

Serve the Atlantic Island Trippa in shallow bowls, allowing the rich tomato sauce to envelop the tripe and seafood. Accompany it with crusty bread or creamy polenta to soak up the flavorful sauce.

Presentation advice

Garnish the dish with a sprinkle of fresh parsley to add a pop of color. Serve it in vibrant ceramic bowls to showcase the vibrant red color of the sauce and the variety of seafood.