Trippa alla Romana (Tripe in the style of Rome)

Trippa alla Romana - the recipe (from Mama Isa's Cooking Classes Italy Venice)
Mama Isa’s Trippa alla Romana – Tripe in Roman style (from Mama Isa’s Cooking Classes Italy Venice)

Trippa alla Romana is one of the most famous dish in Rome, with very very ancient roots, that is served either warm or hot. The tripe – a real poor and genuine food  – is cooked slowly in about 120 minutes until soft and firm. At my cooking school I offer cooking lessons about this traditional Roman dish, so good, and tasty!

Now Mama Isa is offering you her traditional recipe, but also tips and techniques for making the real “Trippa alla Romana”.

INGREDIENTS (to serve 6 people):

500 g honeycomb veal 
3-4 cloves garlic, peeled and crushed 
8 tablespoons extra-virgin olive oil 
1 white onion, peeled and chopped 
400 g pomodori pelati (Italian plum tomatoes, with their liquids) 
salt to taste 
2 bay leaves 
1-2 pinches of peperoncino (red chile pepper) or black pepper 
a bunch of fresh mint leaves 
Just-grated Pecorino Romano cheese to taste

The tripe should first be rinsed, bleached in white vinegar, rinsed again, and poached (but your butcher may be able to do in advance for you). 
Rinse the tripe and cut it into strips. 
Cover the tripe with cold water and, over a moderate flame, bring it to a gentle simmer and poach for about 10 minutes. Drain the tripe, rinse it under cold water, and put in a colander. 
With a sharp knife, chop the onion, garlic and mint leaves. 
In a large saucepan put the evoo, onion, and when the onion is translucent, add the garlic and cook for 2 minutes, taking care not to burn it. 
Add the tripe, and cook for 2-3 minutes and then add the tomatoes, the bay leaves, and the salt. 
Cover the saucepan and cook for about 1 1/2 – 2 hour (add a few spoonfuls more of the water if the liquid seems scant). Test a piece of the tripe for tenderness. Add now the mint leaves and “peperoncino” to taste and stir it. Remove the tripe from the flame. Serve the tripe as “secondo piatto” second course in deep bowl, dusting each of them of freshly grated Pecorino Romano cheese, a teaspoon of mint leaves chopped, and a slice of rustic bread.

Recipe of the day: Tripe in Roman style with the Chef Mama Isa
Tripe in Roman style 

Buon Appetito!!!!!!

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