Roman-style tripe



Good Italian cuisine boasts many traditional dishes that are recognized and appreciated indiscriminately from north to south; as often happens, versions differ depending on the region. Roman-style tripe is a very appropriate example, as it is typical of Lazio, which contrasts with other already well-known versions, such as Florentine tripe, Neapolitan tripe, Bolognese tripe, and the famous Milanese tripe (busecca). As for many other traditional recipes from Lazio, Roman-style tripe has rich flavors and intense aromas, such as that of guanciale and mint, which is then enhanced with abundant grated pecorino romano cheese.

Tripe 2.25 lbs (1 kg)
Guanciale ½ cup (100 g)
Pecorino Romano cheese ½ cup (100 g)
Celery 2 ¾ tbsp (40 g)
Carrots 5 ½ tbsp (80 g)
White onions 6 tbsp (90 g)
Extra virgin olive oil 2 tbsp (30 g)
Canned tomatoes 3 ½ cups (400 g)
White wine 3 ⅓ tbsp (50 g)
Mint 3 leaves
Garlic 1 clove
Fine salt to taste
Black pepper to taste

How to prepare Roman-style tripe

To prepare the Roman-style tripe, start by cleaning it, then put it in a colander and rinse it well under running water, then drain 1. In the meantime, prepare the chopped aromatic mixture by peeling the carrot and cutting it into cubes 2, do the same with the celery, removing its top leaves, 3

and then the onion, 4 removing the peel. If you do not wish for an intense flavor, remove its core. Then cut the slice of guanciale 5 into cubes 6.

In a saucepan, pour the extra virgin olive oil together with the chopped celery, carrot, and onion, then add the peeled garlic clove 7, let it season for a few moments over high heat, then add the cubes of guanciale 8 and lastly, the tripe 9.

Pour the white wine 10 and let it evaporate completely, add salt and pepper 11, then the crushed tomatoes 12,

stir everything and let it cook for 2 hours 13, there will be no need to cover or add water, as the tripe will release juices during cooking. After the first hour of cooking, add the mint leaves 14 and continue cooking. After two hours of cooking, remove the garlic clove 15,

Turn off the heat, add the grated pecorino romano cheese 16, stir a few moments 17 and serve the Roman-style tripe hot 18.


Tripe be covered in plastic wrap and refrigerated for 1-2 days at most. It can also be frozen.


Although precooked, tripe will become even more delicious and tender when cooked over low heat. But if you don't have much time, try using a pressure cooker to reduce its cooking time!

Interesting fact

Tripe is a very nutritionally rich dish that is high in protein and low in fat. One must remember that its poor digestibility is very often due to an abundant use of seasoning and spices. It is very high in cholesterol. There are two schools of thought for the preparation of Roman-style tripe, where mint and pecorino cheese are added at the beginning of cooking, but we were inspired by the second school, adding these ingredients at the end