Рецепт Trippa alla Romana
Trippa alla Romana is a dish made out of ox tripe cooked in Italian style tomato sauce, it is one of the most famous dishes in Rome and it is a must try when you visit the place. I know it sounds disgusting to most of you but if you just entertain the idea and think of it as a pasta dish where instead of that long noodles tripe is used then it might sound different, they are cooked nearly the same anyways. One thing that the tripe is better than the noodle is that the sauce clings effectively on it due to its honeycomb texture which makes it really tasty.
I had some authentic ones when we had our vacation last year in Rome and it was delicious, the tomatoes really work well with the tripe giving it a robust flavour then a very generous serving of parmesan just topped it all up. For now we made some at home which I can say tasted like how I had it in Rome.
Trippa alla Romana Total time 1 hour 15 mins
1 kg ox tripe, sliced into strips (cleaned well and pre-cooked) 2 400g cans chopped tomatoes in tomato sauce 3 tbsp tomato paste ½ cup dry white wine 1 tsp dried oregano 1 tsp rubbed basil 1 red onion, thinly sliced 6 cloves garlic, minced salt freshly ground black pepper Pecorino Romano, grated Parmigiano-Reggiano, grated olive oil
In a large skillet add olive oil then sauté garlic and onions. Add tripe and lightly brown it in high heat for a 2-3 minutes. Add chopped tomatoes, rubbed basil, dried oregano, tomato paste and wine bring to a boil then simmer for 30-40 minutes or until tripe is tender. Season with salt and freshly ground black pepper then top with Parmigiano-Reggiano and Pecorino Romano. If your local butcher does not sell cleaned and pre-cooked tripe you can do this at home but it will be smelly so I suggest do it outdoors far from the neighbours windows. Cook tripe until tender using 1:8 vinegar and water mixture ratio, add some bay leaves to give it an aromatic smell. 3.2.2708
You can buy Pecorino Romano and Parmigiano-Reggiano in Amazon, here are some links:
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