Rome Typical Food

Tripe has been a staple in the Roman cuisine for many years. This is because, the cost of making this dish is very low, especially since the intestines of the animal can be bought at a very low price. It became popular for many who had large families to feed, with very little money. It was a dish that was quick to make and also very satisfying.

La trippa alla Romana is characterized by the use of Pecorino cheese and mint. Part of ensuring the quality of this dish is making sure the tripe bought or chosen, is of the very highest quality.

Ingredients
1 carrot
4/5 teaspoons of olive oil
1 onion
2 sprigs of mint
80 gr Pecorino cheese
400gr tomato pulp
1 stalk of celery
1 kg of tripe
1 glass of wine
salt and pepper to taste

Tripe can be bought already cleaned and cut into strips. Wash the tripe under a running tap cold water and leave it to drain.
Place the chopped celery stalk, carrot and onion together in a  pan with a little olive oil.
Add the tripe to the pan.
Allow the tripe to soften up and dry out a bit, adding the glass of white wine at this point.
Allow the wine to evaporate completely, then add the tomato pulp, stirring the entire mixture and leave it to simmer for a bit.
Add the pepper and salt to taste.
Let the tripe cook in a covered saucepan and slowly add a bit of hot water or broth.
In the meantime prepare in a bowl, the Pecorino and chopped mint.
When the tripe is cooked, remove it from the heat and add the Pecorino and mint to the saucepan.
Mix all the ingredients well and to garnish use a few leaves of mint.