Trippa ala Romana

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Trippa ala Romana
Trippa ala Romana
Print Recipe
“Tripe was once a common part of the Italian diet, and no where more so than Rome. The inhabitants of the Eternal City are famous for their love of offal, which they jocularly call the quinto quarto, or the ‘fifth fourth’, a butcher’s term for those humble parts of the animal that the nobility and clergy left for the common folk. Saturday was the traditional day in Rome and elsewhere in Italy to eat tripe—sabato trippa, the expression went—but the custom is, like so many old customs, fading fast. Indeed, organ meats in general are falling ever more out of favour, as elsewhere in the world. It’s a sad story, if you ask me, but there’s a silver lining for those of us who still love the quinto quarto: unlike other humble cuts that have become fashionable like short ribs or oxtail, under-appreciated tripe is still very economical. And trippa alla romana, or Roman-Style tripe, is one of the most flavourful ways of enjoying trip that I know of. Here’s a somewhat updated version of that Roman classic” Courtesy of Frank from ‘Memorie di Angelina’
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
35 minutes 1 1/2 hours
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
35 minutes 1 1/2 hours
Trippa ala Romana
Trippa ala Romana
Print Recipe
“Tripe was once a common part of the Italian diet, and no where more so than Rome. The inhabitants of the Eternal City are famous for their love of offal, which they jocularly call the quinto quarto, or the ‘fifth fourth’, a butcher’s term for those humble parts of the animal that the nobility and clergy left for the common folk. Saturday was the traditional day in Rome and elsewhere in Italy to eat tripe—sabato trippa, the expression went—but the custom is, like so many old customs, fading fast. Indeed, organ meats in general are falling ever more out of favour, as elsewhere in the world. It’s a sad story, if you ask me, but there’s a silver lining for those of us who still love the quinto quarto: unlike other humble cuts that have become fashionable like short ribs or oxtail, under-appreciated tripe is still very economical. And trippa alla romana, or Roman-Style tripe, is one of the most flavourful ways of enjoying trip that I know of. Here’s a somewhat updated version of that Roman classic” Courtesy of Frank from ‘Memorie di Angelina’
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
35 minutes 1 1/2 hours
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
35 minutes 1 1/2 hours
Ingredients
  • 2 kg DELICO Farmstyle Butchery whole tripe and trotters rinsed in 1 liter water with 30ml lemon juice or white wine vinegar
  • 2 liters prepared stock of your choice
  • 500 grams streaky bacon cut into cubes
  • 25 ml olive oil
  • 3 large Onions chopped
  • 5 Garlic cloves grated
  • 2 Carrots finely grated
  • 2 Celery stalks, finely chopped
  • 2 Fennel bulbs, finely chopped
  • 1/2 teaspoon smoked chilli flakes
  • 500 ml Chenin blanc
  • 2 tins chopped tomatoes
  • 20 grams tomato paste
  • Small grated potato
  • olive oil
  • Parmesan cheese
  • Caper-berries
  • Fresh mint and basil
  • Salt and pepper to taste
Instructions
  1. Wash the tripe in the vinegar water, strain and dry.
  2. Place in a pressure cooker with the stock and cook for about 35 minutes or in a large pot on the stove for 2-3 hours. Strain the liquid off and reduce until there is a quarter of the liquid left.
  3. In a large pan heat the olive oil and add the bacon. Sauté until golden brown and remove from the pan. Add the onions into the same pan and fry until browned. Add the garlic, carrots, celery, fennel and chilli flakes and cook for 20 minutes.
  4. Add the sautéed bacon, white wine, tomatoes, tomato paste and the grated potato.
  5. Add the tripe back into the pot with the reduced cooking liquid and bake in a 180 degree oven for 1 - 1 1/2 hours.
  6. Serve with lashings of olive oil, grated parmesan and chopped mint and basil and caper berries.
  7. Serve with fresh ciabatta or some soft risotto blanco.