I simply can’t figure out why people avoid tripe. When cleaned proper and cooked well, this humble cut magically becomes an exquisite dish. It is so inexpensive and it is a great source of protein, vitamins and enzymes.

Today I took 1 kilo of cleaned and precooked tripe and I made a delicious Trippa alla Romana, a Roman-style tripe stew. It is a dish which “makes itself”, you simply throw some basic ingredients in a pot and you mind your own business, while the stew, quietly, minds its own business. And everybody is happy!

Ingredients (for 4 servings):

• 1 kg tripe (precooked and sliced)
• 4 Tbsp vinegar
• 2 Tbsp olive oil
• 1 large onion
• 1 medium carrot
• 1 stalk of celery
• 1 chilli, deseeded
• 3 garlic cloves
• 1 handful of fresh basil
• 100ml dry white wine
• 1 can of tomatoes (400g)
• 400ml beef stock
• ½ tsp sugar
• salt and pepper to taste
• Pecorino Romano cheese

Method:

1. Cover the sliced tripe with water and add the vinegar. Leave aside for 15 minutes.
2. Chop the veggies: onion, carrot, celery, chilli, garlic and basil.
3. Heat the olive oil in a large pot and cook the onion on low heat until translucent (about 5 minutes). Add carrot and celery and cook for another 5 minutes.
4. Add garlic, chilli and basil and saute on high heat for about 1 minute. Add the wine and cook until the liquid has evaporated.
5. Rinse the tripe, drain well and add it to the pot. Add the canned tomatoes and the beef stock. Reduce the heat to minimum, cover with a lid and simmer for about 1 hour, stirring occasionally.
6. After 1 hour uncover the pot and cook for about 30 minutes, on medium heat until the sauce is well reduced.
7. Season with sugar, salt and pepper and serve warm with Pecorino Romano cheese sprinkled on top. I served my tripe with homemade black sesame seed dinner rolls (I used this recipe).