Trippa alla Romana

Trippa alla Romana is Roman cucina povera at its most defiant — honeycomb tripe slowly braised in a vivid tomato sauce spiked with fresh mint and finished with grated Pecorino Romano. In Rome it is traditionally eaten on Saturday, and every neighbourhood trattoria serves its version, the argument over whose is best a permanent fixture of Roman civic life.

Serves: 4

Ingredients

• 1 kg (2.2 lb) pre-cleaned honeycomb tripe, cut into 5 × 2 cm (2 × 0.75 in) strips
• 3 tbsp (45 ml) olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, sliced
• 150 ml (5 fl oz) dry white wine
• 800 g (28 oz) canned crushed San Marzano tomatoes
• 1 dried peperoncino (or 0.5 tsp chilli flakes)
• 1 sprig fresh mint (about 8 leaves), plus more for serving
• 80 g (3 oz) Pecorino Romano, finely grated
• Salt and black pepper

Instructions

1. Bring a large pot of salted water to a boil. Blanch tripe for 10 minutes, drain and rinse under cold water.
2. In a wide, heavy pot, heat olive oil over medium heat. Sauté onion until soft and golden, 8–10 minutes. Add garlic and peperoncino, cook 2 minutes.
3. Add tripe and stir to coat in the soffritto. Pour in white wine and cook until evaporated, about 3 minutes.
4. Add crushed tomatoes and mint sprig. Bring to a gentle simmer, cover partially, and cook 1.5–2 hours until tripe is tender but has a slight pleasant chew.
5. Discard mint sprig. Taste and adjust salt and pepper.
6. Ladle into bowls, scatter generously with Pecorino and fresh mint leaves. Serve with crusty Roman bread.

Cook's Notes: Pre-cleaned and pre-blanched tripe from a good butcher dramatically cuts preparation time. The dish improves overnight — make it a day ahead and reheat gently. For a richer sauce, stir in 1 tbsp tomato paste with the garlic. Mint is non-negotiable in the Roman version; do not substitute basil.