Roman-style tripe with tomato and pecorino cheese it is a substantial and tasty second course.
Each family has their own personalized tripe recipe, we have it too and today we want to share it with you.
Our version is a mix of Venetian-style stewed tripe and Roman-style tripe, and it couldn’t be otherwise since I’m from Veneto and married a Roman.
It was Anna who made me try the tripe with the addition of pecorino, and I must say that I think this combination is really good.
Have you ever tasted it?
Try making it with us. … then Get the recipe!
We strictly use pre-cooked tripe purchased at the supermarket, so the cooking times indicated in the recipe refer to that.
If, on the other hand, you decide to prepare raw tripe, remember to clean it thoroughly and extend the cooking time.
How to prepare Roman-style tripe with tomato and pecorino cheese
We scald the tripe in boiling water for about 10 minutes, drain it and rinse it under running water.
Meanwhile, cut the onion, celery and carrot into cubes.
Brown the onion with the bacon and a generous round of extra virgin olive oil in a non-stick pan (1).
When the onion is golden and wilted and the bacon crisp (2), pour the tripe and cook for a few minutes, until the water has dried.
Add a little white wine and let it evaporate.
Add the chopped sage leaves, carrot and celery and cook for a few minutes (3).
Now pour in the tomato and a glass of water, lightly salt and pepper (4).
If we have chosen to use it, we also add a little chilli powder.
We cover the pot with a lid and let it cook over low heat for about forty minutes, stirring often.
If necessary, add a little more water.
The cooked tripe should be soft and not chewy.
Once ready, pour half of the pecorino cheese and mix well, taste and if necessary season with salt and pepper.
Serve with slices of toasted homemade bread and sprinkle with the remaining pecorino.
Paolone’s advice:
We can serve the tripe as an appetizer: cut the tripe into small pieces and serve it on mini bruschetta of toasted bread.
We’d love to hear what you think of this and other recipes.
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And if you like, take a look at Paolone’s Youtube channel too … Thanks friends! 😉
