#65 Trippa alla Romana (Lazio – Rome)
When I first made trippa alla romana, I wasn’t sure what to expect since I grew up eating it plain in broth. But once the tripe simmered with soffritto, wine, and tomato, it softened into something steady and familiar. The sauce turned rich without feeling heavy and the final mix of mint and pecorino gave it that unmistakable Roman note.
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#trippallaromana #romanfood #italianrecipes #forgottenitalianclassics
This is Tripaa or cowbell if you prefer. And today we’re making tripaa alana. Another recipe of our forgotten Italian classic series. It comes from Rome’s quinto tradition where part of the butter salary the vatinary was paid in scraps. So they brought home tails, heads, stomachs and turn them into the dishes Rome is most proud of. Tripal romana follow the same rule. A slow simmer with soprito, wine, tomatoes until the meat soften and the sauce turn rich and glossy. But the real Roman touch is mint and pecorino romano giving a clean savory note that changes everything. By the time it reaches the table you can cut it with a spoon. Another proof that even the toughest ingredients can become something to be proud of. And somebody came to visit me. F point.
21 Comments
Important: it's not mint (menta), but lesser calamint (mentuccia). They have very different aromatics.
Per favore, non dare al gatto cibo contenente aglio o cipolla, è veleno per loro
That’s not forgotten at all ….
Se non lo hai fatto. Puoi fare la Tiealla da Gaeta? 😊
Cow stomach. Not belly!
Italians eat tripe too?? Awesome
Here in Jamaica we eat a dish called tripe and bean. Well I don’t eat it, cow belly looks creepy 😅 PS your kitten is such an adorable baby! ❤
Senza essere insultato ma preferisco la nostra Busecca se si tratta di trippa
❤️😋🥂👍
I ordered this in Rome and I think they got so excited they gave me a family portion. Wonderful for the first half a platter
E’ asciutta da morire
One of the best meals we had in Rome! Was so surprised seeing tripe in the menu, and in a recipe we're unfamiliar with (in the Philippines, we typically eat tripe in a recipe called Callos ala Madrileña).
So soft, tomatoes so divine, and the mint. Chef's kiss. The owners of the restaurant were so glad we ordered it and asked how we liked it (instead of the other more common dishes, like carbonara) 😊
Da Romano devo ammettere che a me personalmente piace più la trippa alla Fiorentina o anche il lampredotto
You could try to cook “Fettine di Pisellone di Toro Maremmano”, my grandmother used to love it back in the days
Tripe is a delicacy. Tripas à moda do Porto and dobrada are my favorite. I'll give "tripa à moda de Roma" a try 🙂
Quando se dice non c'è trippa pe gatti… te a cena non me ce inviti mai, eh?
Trippi tropa troppa trippi
Ti consiglio di provarle anche accomodate, o trippe in umido alla Genovese come le mangiamo qui a Zena. Insomma su sto canale, vedo ricette su ricette di ogni posto, ma non ne ho visto nemmeno una della tradizione Genovese, ma se vogliamo allargarla anche della Tradizione Ligure in generale. Ma da una parte meglio così, abbiamo una tradizione incredibile, una delle Cucine migliori super sottovalutata e zero pubblicizzata forse la più sottovalutata, ingredienti fantastici stretti tra mare e monti. E un particolare Raffinatezza nel gusto, peccato quelle alla Romana sono più pubblicizzate ma quelle accomodate alla Genovese sono Superbuone non hanno nulla da invidiare.
One of the most disgusting dish we have in Italy 🤮
Bros forcing that accent harder than he should
Sofrito and tomatoes were stolen ingredients never native to Italy