The tripe is the stomach of the bovine, one of the many entrails belonging to least valuable part of the slaughtered animals, the one that remained after having sold the rest. Thus, it used to be a simple and cheap dish, cooked by the grandmas in the poorest suburbs of Rome. The original recipe survived the modernization and the multiple changes occurred in the capitol during the centuries, and it is now considered one of the symbols of the Roman cuisine.
Ingredients for 4 people:
- 1 kg of bovine tripe
- 1 kg of peeled tomatoes
- 1 Onion
- 1 Carrot
- 1 stick of celery
- 1 clove of Garlic
- 5 leaves of Roman mint
- 150 gr Pecorino Romano DOP
- Extra virgin olive oil
- Boil the tripe for about 15 minutes, so as to make it less greasy
- Rinse under hot running water and then cut into strips.
- Chop the carrots, onions and celery.
- Now brown them in oil for no more than 5 minutes.
- At this point, add the tripe cut into strips and the mint.
- Brown again for about 10 minutes, and only then add pepper and salt.
- Finally, combine the peeled tomatoes and cook for another 30 minutes.
- Serve with some grated Pecorino Romano and some fresh mint leaves!