Tripe alla Romana

Tripe alla Romana

By
From
Meat
Serves
4
Photographer
Dean Cambray

This recipe is a classic Italian dish that I serve with lots of parmesan cheese and sourdough toast. There are many of my customers at La Luna that find it quite irresistible.

Ingredients

Quantity Ingredient
1kg bleached and blanched honeycomb tripe
150g butter
2 onions, sliced
10 garlic cloves, crushed
3 medium carrots, sliced
4 sticks celery, sliced
1 cup red wine
1.5 litres tomato passata
1 cup basil leaves
2 bay leaves
salt
freshly ground black pepper
1/2 cup parsley, chopped
grated parmesan, to serve
slices sourdough baguette, toasted or grilled

Method

  1. Cut the tripe into strips around 1.5 cm wide.
  2. Heat the butter in a heavy-based casserole dish. When it foams, add the onion and garlic and sauté over a medium heat until golden brown. Add the carrots and celery and sauté for 5–8 minutes until they start to soften. Add the tripe and stir for 2 minutes until it starts to colour. Stir in the wine and tomato passata then add the basil and bay leaves and season with salt and pepper. Bring to the boil, then lower the heat and simmer, uncovered, for 2 hours, stirring from time to time as the sauce thickens.
  3. Serve the tripe straight away with plenty of parsley and grated parmesan and sourdough toast.
Tags:
Meat
Adrian
Richardson
La
Luna
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