A Roman institution, it is rigorously prepared with beef tripe, but requires a whole series of precautions to release an “extra” aromatic charge. Sora Lella's perfect recipe.
Ingredients for 4 people
- 1 kg beef tripe
- 500g /1 kg peeled tomatoes, puréed
- Extra virgin olive oil
- 1 onion
- 1 carrot
- 150 g Pecorino Romano cheese
- 1 stalk celery
- Mint
- 1 clove garlic
- 1 fresh chili pepper
- Salt
- 2 cloves
- Pepper
- 1/2 glass of white wine
Boil the tripe for 10-15 minutes to remove excess fat, then rinse and cut into strips.
Pour the oil into a pan, add the garlic clove, finely sliced onion, washed and cleaned carrot cut into rounds, and chopped celery stalk. Turn on the heat and, as soon as the mixture begins to sizzle, add the tripe. Season with salt, chili pepper, cloves, mint, and 100 g of Pecorino Romano cheese; mix well with a wooden spoon and cook over low heat for about 20 minutes: the tripe should absorb the flavors and dry out any water it releases, so check and stir occasionally to prevent it from sticking.
As soon as it is lightly browned and has lost its water, raise the heat slightly and add the white wine, then let it evaporate until you can no longer smell it. Now add the previously crushed tomatoes, stir and cook for ten minutes with the lid on, to allow the flavors to blend well. Pour in a glass of water, cover again and finish cooking - stirring occasionally - for about an hour, or at least until the tripe is soft and not chewy when tasted.
The sauce should reduce well and take on all the flavor of this wonderful dish. When cooked, serve the Roman-style tripe piping hot with a light sprinkling of pecorino cheese and a mint leaf, and don't forget the bread for mopping up the sauce.
