Name: Roman-Style Tripe
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Honeycomb beef tripe - 2 ½ pounds; White vinegar - ½ cup; Salt - 2 teaspoons; Vanilla extract - 1 teaspoon; Bay leaf - 1 large; Olive oil - 1 tablespoon; Pancetta bacon, diced - 4 ounces; Onion, diced - 1 medium; Garlic, minced - 6 cloves; Marinara sauce - 3 cups; Red pepper flakes - 1 teaspoon; Garbanzo beans, drained - 1 (15 ounce) can; Fresh mint leaves, chopped - 1 bunch; Salt and ground black pepper to taste - 1 bunch; Freshly grated Parmigiano-Reggiano cheese, or to taste - ¼ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Roman-Style Tripe

1. Honeycomb beef tripe - 2 ½ pounds

2. White vinegar - ½ cup

3. Salt - 2 teaspoons

4. Vanilla extract - 1 teaspoon

5. Bay leaf - 1 large

6. Olive oil - 1 tablespoon

7. Pancetta bacon, diced - 4 ounces

8. Onion, diced - 1 medium

9. Garlic, minced - 6 cloves

10. Marinara sauce - 3 cups

11. Red pepper flakes - 1 teaspoon

12. Garbanzo beans, drained - 1 (15 ounce) can

13. Fresh mint leaves, chopped - 1 bunch

14. Salt and ground black pepper to taste - 1 bunch

15. Freshly grated Parmigiano-Reggiano cheese, or to taste - ¼ cup

How to cook deliciously - Roman-Style Tripe

1. Stage

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

2. Stage

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.

3. Stage

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

4. Stage

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.

5. Stage

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