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Tripe alla romana: the typical recipe of Lazio cuisine

Tripe alla romana: the typical recipe of Lazio cuisine


Grated Pecorino Romano

extra virgin olive oil

There Roman tripe it is a typical Lazio recipe, appreciated and known far beyond the regional borders, prepared throughout Italy in many variations. A second of tradition made with the stomach of the bovine: a lean cut, forming part with the entrails of the so-called fifth quarter, once considered one of the waste products of the slaughter and today widely revalued by our local gastronomy with the oxtail, offal and other offal.

Formerly consumed on Saturday, the day when housewives went to the slaughterhouse to seize the less noble parts of animals, it became an institution in Rome thanks to the Sora Lella who, in his restaurant, cooked it by adding sizzling bits of bacon, tomato sauce, mint and, of course, pecorino Dop Roman.

To bring it to the table, we start with the stir-fry, rich and based on garlic, onion, celery, carrot and Chili. Then the blanched tripe, grated cheese, peeled tomatoes crushed, a few fresh mint leaves and white wine, and finally simmer everything covered with hot water and with a lid, for about 1 hour: in this way the meat will be very tender, and will be wrapped in a thick and full-bodied , final indelible.

Once ready, it can be enjoyed for Sunday lunch with the family or for an informal dinner with friends, or it can be offered for a themed evening with other cornerstones of Roman cuisine: artichokes alla romana, cacio e pepe , saltimbocca and other delicacies.

Find out how to prepare tripe alla romana by following the step-by-step procedure and tips. If you liked this recipe, try other irresistible variations on the theme:

How to prepare Roman tripe

Prepare the sauté: pour a generous drizzle of oil in a saucepan, add the garlic cloves, the peeled and sliced ​​carrot and celery, the minced onion and the chilli 1.

Leave to dry gently, then add the tripe previously blanched in boiling water 2.

Mix with a wooden spoon 3 and cook for a few minutes over high heat.

Add the grated pecorino and a few mint leaves 4.

Mix again and mix with the white wine 5.

Add the peeled tomatoes, lightly crushed 6.

Pour 1 glass of lukewarm water 7 and season with salt.

Cover with a lid and continue cooking over medium heat for about 1 hour. 8.

When the tripe is tender and the sauce has reduced, remove from the heat and sprinkle with a handful of grated pecorino 9.

Divide the tripe alla romana on individual plates, garnished with a few mint leaves ten and serve very hot.

What to combine with tripe

With a basket of homemade bread, on the table, with a portion of tripe, a red wine of good quality, harmonious, fruity and with a balanced taste can never be missing: among the most suitable we find the Sangiovesebut if you like bold pairings, a good rosé will do just fine.


The step of boiling the tripe is not essential, as it is usually already sold precooked: however we recommend it to remove impurities and make the final flavor more palatable. If, on the other hand, you decide to buy it plain, and brown it directly in the pot, you will first have to soak it in cold water and consider cooking at least 30 minutes longer.

For a school result, we suggest adding the pecorino halfway through cooking, in order to create a salted cream which will mix perfectly with the tomato sauce, both off the heat, for a more pronounced taste. But if you prefer, for a less intense result, you can simply add it at the end of the preparation or you can replace it with the grated parmesan cheese: even if here the purists of the genre will be a little sulky.

We used mint, which is easier to find, but, according to some schools of thought, it’s not tripe alla romana without the pennyroyal: aromatic herb, with a more delicate fragrance, inevitable in many typical dishes.

If you want to try one potato version just peel a few, cut them into cubes and add them to the pan with the sautéed vegetables: you’ll have a complete and satisfying dish.


Roman tripe can be stored in the refrigerator, in an airtight container, for 2 days massive.

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