Publication or use of pictures, recipes, articles, or any other material form my Web site, on or off-line without written permission from the author is prohibited. If you would like to use my articles on your Web site or in your publication, contact me for details. Avoid infringing copyright law and its consequences: read the article 7 Online Copyright Myths by Judith Kallos
Read our
DISCLAIMER and
PRIVACY POLICY
before using
our site
-------------------
Linking Policy
Advertise with us
DISCLAIMER and
PRIVACY POLICY
before using
our site
-
Advertise with us
Copyright © 2003 - 2011 Anna Maria Volpi - All Rights reserved.
Anna Maria's Open Kitchen Site Map
site map
recipes
policies
about us
Printer
Friendly
Recipe
Anna Maria Suggests
Extra-
The Best Selection of Italian Extra-
Buy from the source Authentic Aged Traditional Balsamic Vinegar from Italy
Sicily, Apulia, Lazio, Liguria, and More...The Best Selection of Succulent Italian Olives Oil
Infused Extra-
Spice up your dishes with Infused Flavored Italian Extra-
Some More Hot Topics You'd Like to See adv.
Tripe with Tomato and Mint
Trippa alla Romana
Trippa alla Romana
Trippa alla Romana (Tripe Roman Style) is a masterpiece by itself. The taste of tripe cooked with tomato blends perfectly with the pecorino romano cheese and the fresh mint, giving this dish a unique flavor.
When the tripe is almost ready, remove the lid and let the liquid evaporate to thicken the sauce. Add about 10 fresh mint leaves and serve warm, topped with grated pecorino romano cheese.
Rinse very well the tripe in fresh water. Fill a stockpot with water, 2 tablespoons of salt, and the tripe. Bring to a boil and cook for about 30 minutes to tenderize. Drain and cut the tripe in slices about 3/4 inch (2 cm) wide.
Chop the bacon, onion, celery, and carrot finely together. In a saucepan, put the olive oil and turn the heat to medium. Add the chopped vegetables and red pepper. Sauté until the onion is soft.
Stir in the tripe.
Add the wine, turn the heat to high, and let the wine evaporate.
Add the tomatoes, 5–6 mint leaves, and salt, and bring to a simmer. Turn the heat to low, cover, and cook for about 1 hour or longer, until the tripe is tender. During cooking time, stir occasionally and add warm water if necessary to prevent the tripe from sticking to the pan.
Second Course >> Tripe with Tomato and Mint
2 lb (approximately 1 kg) tripe
salt
2 oz (60 g) bacon, diced
1 medium onion, diced
2 sticks of celery, diced
1 carrot, diced
3 tablespoons extra-virgin olive oil
crushed red pepper
3/4 cup (60 cc) dry white wine
1/2 cup (125 g) tomatoes, puréed in a blender
small bunch of fresh mint
2 oz (60 g) pecorino romano cheese, freshly grated
salt
2 oz (60 g) bacon, diced
1 medium onion, diced
2 sticks of celery, diced
1 carrot, diced
3 tablespoons extra-
crushed red pepper
3/4 cup (60 cc) dry white wine
1/2 cup (125 g) tomatoes, puréed in a blender
small bunch of fresh mint
2 oz (60 g) pecorino romano cheese, freshly grated
INGREDIENTS
PREPARATION
