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Roman-style Tripe — traditional dish from Rome, Italy
Main course Meat

Food Flavour DNA

Nutritional Values

🔥540kcal
💪40gProtein
🌾30gCarbs
🥑28gFat
🌿6gFibre
⚖️350 gServing

* Per serving · 350 g. May vary.

Allergens

🥛 Dairy

Roman-style Tripe

How to order / say it
Say it Trippa alla Romana — [TREEP-pah ahl-lah roh-MAH-nah]
Order I'd like the Trippa alla Romana, please.
Locally Vorrei la Trippa alla Romana, per favore.
Say locally

A hearty tripe stew with tomatoes, Pecorino, and mint.

Why try it?

Trippa alla Romana is a beloved example of Rome's skill at transforming offal into mouth-watering dishes, showcasing Roman culinary ingenuity and tradition.

How it tastes

The tripe absorbs the rich, savory flavors of tomato and Pecorino, while the mint adds a refreshing contrast, served warm and hearty.

Origin & History — first documented: 1500

Dating back to ancient Rome, this dish was a way to make use of less popular cuts of meat. It grew in popularity during the Middle Ages and remains a Roman staple.

Recipe

Ingredients

  • 🥩 400 g beef tripe
  • 🥣 200 ml tomato sauce
  • 🧄 1 onion
  • 🥛 50 g Pecorino Romano cheese
  • 🌿 10 g mint leaves

Method

  1. 1 Clean tripe thoroughly and cut into strips.
  2. 2 Sauté onion in a pot until soft, add tripe.
  3. 3 Add tomato sauce and simmer until the tripe is tender.
  4. 4 Stir in Pecorino and mint before serving.

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All Europe recipes — Italy — Rome — Roman-style Tripe
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