Roman Style Tripe

Roman Style Tripe

⏱️ Ready in 2h 55m πŸ₯„ Prep 15 min πŸ”₯ Cook 2h 40m πŸ‘₯ 6 servings πŸ‘οΈ 1 views

When prepared in this method, tripe 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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πŸ”— Recipe adapted from AllRecipes

πŸ‘¨β€πŸ³ Instructions

Combine water, tripe, vinegar, salt, vanilla, and bay leaf in a large stockpot over high heat.

Bring to a boil and skim off any foam that accumulates.

Reduce heat to medium-low, cover pot, and simmer for 1 1/2 hours.

Transfer tripe to a plate and set aside to cool.

Reserve 1 to 2 cups of the cooking liquid.

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 garlic into pancetta mixture; cook and stir until aromatic, about 2 minutes.

Stir marinara sauce, 1 cup reserved tripe liquid, and red pepper flakes into the pancetta mixture.

Reduce heat to low and simmer for 30 minutes.

Cut tripe into 1-inch cubes and add to marinara-pancetta sauce; stir to combine.

If needed, add 1 cup of the reserved tripe liquid.

Simmer for 30 minutes.

Mix garbanzo beans and mint into the sauce.

Season with salt and black pepper to taste.

Sprinkle with Parmigiano-Reggiano cheese and serve.

🍷 Perfect Pairings

Complete your meal with these

πŸ₯— Sides

πŸ₯‚ Drinks

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