Trippa alla Romana with a Twist

Ingredients

• 500g (1.1 lb) tripe, cleaned and cut into strips 500g (1.1 lb) tripe, cleaned and cut into strips
• 2 tablespoons olive oil 2 tablespoons olive oil
• 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
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• 50g (1.8 oz) Pecorino Romano cheese, grated 50g (1.8 oz) Pecorino Romano cheese, grated
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 12g (6g saturated)
• Carbohydrates: 15g (8g sugars)
• Protein: 38g
• Fiber: 3g
• 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 they turn golden brown.
2. 2.
   Add the tripe to the pot and cook for a few minutes until it starts to brown.
3. 3.
   Pour in the crushed tomatoes and add the dried oregano, dried thyme, bay leaf, salt, and pepper. Stir well to combine.
4. 4.
   Reduce the heat to low, cover the pot, and let the tripe simmer for about 2 hours, or until it becomes tender.
5. 5.
   Once the tripe is tender, remove the bay leaf and discard.
6. 6.
   Serve the Trippa alla Romana hot, sprinkled with freshly grated Pecorino Romano cheese and garnished with chopped parsley.

Treat your ingredients with care...

• Tripe — Ensure the tripe is thoroughly cleaned before cooking to remove any impurities and achieve a tender texture.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the sauce.
• Serve the Trippa alla Romana with crusty bread to soak up the delicious sauce.
• If you prefer a thicker sauce, simmer the dish uncovered for the last 30 minutes of cooking.

Serving advice

Serve the Trippa alla Romana as a main course accompanied by a fresh green salad and a glass of Italian red wine for a complete and satisfying meal.

Presentation advice

Garnish the dish with a sprinkle of freshly chopped parsley and a drizzle of olive oil for an appetizing presentation.