-
-
My review
Roman Style Tripe
56k
Chef John
"When prepared in this method, tripe has a pleasantly mild, but distinct flavor. When it comes to great sauces for dipping crusty Italian bread, it doesn't get any better than this."
Added to shopping list.
Go to shopping list.
Ingredients
2 h 55 m servings 369Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine water, tripe, vinegar, salt, vanilla, and bay leaf in a large stockpot over high heat. Bring to a boil and skim off any foam that accumulates. Reduce heat to medium-low, cover pot, and simmer for 1 1/2 hours. Transfer tripe to a plate and set aside to cool. Reserve 1 to 2 cups of the cooking liquid.
- Heat oil in a large skillet over medium heat. Add pancetta and onion; cook and stir until pancetta is browned and onion is translucent, 6 to 7 minutes. Stir garlic into pancetta mixture; cook and stir until aromatic, about 2 minutes.
- Stir marinara sauce, 1 cup reserved tripe liquid, and red pepper flakes into the pancetta mixture. Reduce heat to low and simmer for 30 minutes.
- Cut tripe into 1-inch cubes and add to marinara-pancetta sauce; stir to combine. If needed, add 1 cup of the reserved tripe liquid. Simmer for 30 minutes.
- Mix garbanzo beans and mint into the sauce. Season with salt and black pepper to taste. Sprinkle with Parmigiano-Reggiano cheese and serve.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 4Most helpful
Most positive
Least positive
Newest
7/19/2017
Fantastic! Tender and delicious. The mint added a unique flavor to the dish. Made it according to the directions, and it was superb.
1/4/2016
Recipe was good, I didn't use pancetta and it was still flavorful.
11/10/2015
Love love love it. It very much reminds me of a cassoulet exccept the fact it is not baked. I would do this again. It could also be done with other meats such as pork.