Hard

Roman-Style Tripe

Name: Roman-Style Tripe
Prep time: 36 min
Cook time: 141 min
Total time: 177 min
Yield: 4 servings
Ingredients: 2.5 pounds honeycomb beef tripe; 0.5 cups white vinegar; 2 teaspoons salt; 1 teaspoon vanilla extract; 1 large bay leaf; 1 tablespoon olive oil; 4 ounces pancetta bacon , diced; 1 medium onion , diced; 6 cloves garlic , minced; 3 cups marinara sauce; 1 teaspoon red pepper flakes; 1 , 15 ounce; 1 bunch fresh mint leaves , chopped; salt and ground black pepper to taste; 0.25 cups freshly grated Parmigiano-Reggiano cheese , or to taste

Total Time

2h 57m

36m prep · 141m cook

Servings

4 people

Rating

—

Difficulty

Hard

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🌾 Gluten-Free 🥜 Nut-Free

If beef tripe is prepared following this method, it 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.

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Ingredients

2.5 pounds honeycomb beef tripe
0.5 cups white vinegar
2 teaspoons salt
1 teaspoon vanilla extract
1 large bay leaf
1 tablespoon olive oil
4 ounces pancetta bacon , diced
1 medium onion , diced
6 cloves garlic , minced
3 cups marinara sauce
1 teaspoon red pepper flakes
1 , 15 ounce
1 bunch fresh mint leaves , chopped
salt and ground black pepper to taste
0.25 cups freshly grated Parmigiano-Reggiano cheese , or to taste

Instructions

1

Gather all ingredients.
2

Fill a large stockpot with 5 quarts cold water, tripe, vinegar, 2 teaspoons salt, vanilla, and bay leaf; bring to a boil over high heat. Skim off any foam, then reduce the heat to medium-low, cover, and simmer for 1 1/2 hours.
3

Transfer tripe to a plate and set aside to cool. Reserve 2 cups cooking liquid.
4

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 in garlic and cook until fragrant, 1 to 2 minutes.
5

Stir in marinara sauce, 1 cup cooking liquid, and pepper flakes. Reduce the heat to low and simmer for 30 minutes.
6

Cut tripe into 1-inch cubes; add to sauce and stir to combine. Simmer for 30 minutes, adding remaining 1 cup cooking liquid if needed.
7

Stir in garbanzo beans and mint, season with salt and pepper, and sprinkle Parmigiano-Reggiano over top.
8

Enjoy!