Roman Style Tripe

Name: Roman Style Tripe
Prep time: 15 min
Cook time: 2 h 40 min
Total time: 2 h 55 min
Yield: 6 servings
Ingredients: 5 quarts cold water; 2 ½ pounds honeycomb beef tripe; ½ cup white vinegar; 2 teaspoons salt; 1 teaspoon vanilla extract; 1 bay leaf; 1 tablespoon olive oil; 4 ounces pancetta bacon, diced; 1 onion, diced; 6 cloves garlic, minced; 3 cups marinara sauce; 1 teaspoon red pepper flakes; 1 (15 ounce) can garbanzo beans, drained; 1 bunch fresh mint leaves, chopped; salt and ground black pepper to taste; ¼ cup freshly grated Parmigiano-Reggiano cheese, or to taste

Rating: 5 stars

15 Ratings
15 Reviews
5 Photos

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.

By Chef John

Gallery

Read the full recipe after the video.

Recipe Summary test

prep:

15 mins

cook:

2 hrs 40 mins

total:

2 hrs 55 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1
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.

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Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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

Per Serving:

369 calories; protein 22.8g; carbohydrates 35.8g; fat 14.6g; cholesterol 197.6mg; sodium 1723.3mg. Full Nutrition

Reviews (15)

Read More Reviews

15 Ratings

5 star values: 15
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

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Dee Dee

08/26/2019

Doesn't get any better than this!! I make this about once a month and it's SO worth the time. Every time. Notes: Don't substitute a different kind of tripe. Use the beef, honeycomb. I've tried other types. It's just not nearly as good. I also cook the tripe in my pressure cooker. I'm sure its not necessary. But I think it makes it a lot more tender. Maybe it's just my pan, but I've found that using 1.5 cups of reserved tripe liquid in the 1st round (pancetta mixture) prevents some burning. I frequently also substitute a high quality, thick cut bacon for pancetta. Lastly, I like the dish a little more spicy, so I use 1 1/2 teaspoons of red pepper flakes. Read More

Helpful

(4)

Kim C

05/09/2014

Wonderful. We put it on pasta. Well certainly make again. Read More

Helpful

(2)

Egolpis

12/08/2018

OK , I made it 50 years ago with grandmother , Bidigetta ZandegiacomodeLugano , but it was amazing ! The problem is getting good honeycomb tripe . Please don't order the tripe in milk that costs a mint online . And screw the pancetta , use bacon . The tripe comes from the reticulum , or second stomach of a bovine . I am now working with a local large-animal veterinarian to find a source near me . The recipe here looks good , and I will use it as soon as I can . Nice dish for the Holidays if you know some adventurous eaters . Read More

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(1)

Patricia Purcell

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. Read More

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(1)