Trippa alla Romana (Tripe alla Romana)
Ingredients:
3 lb raw beef honeycomb tripe (not partially cooked)
1/3 cup extra-virgin olive oil
1 large onion, chopped
2 carrots, chopped
2 celery ribs, chopped
2 garlic cloves, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup dry white wine
1 (32-oz) can whole tomatoes in juice, with juice reserved
2 cups cold water
1/4 cup fresh mint, chopped
Salt and pepper, to taste
Garnish: Pecorino Romano cheese and chopped mint
Directions:
Trim any fat from tripe, then rinse tripe
under cold water.
Soak tripe in a large bowl of fresh cold water
1 hour, then rinse again.
Put tripe in an 8-quart pot of cold water and
bring to a boil, then drain and rinse.
Bring tripe to a boil again in pot filled with
fresh cold water, then reduce heat and simmer,
uncovered, turning tripe occasionally and adding
more hot water to pot if necessary to keep tripe
covered, until very tender, about 4 hours (tripe
will have a strong aroma while simmering).
Drain in a colander and cool completely.
While tripe is cooking, heat olive oil in a
6- to 8-quart heavy pot over moderate heat until
hot but not smoking, then cook onion, carrots,
celery, and garlic, stirring frequently, until
softened, about 8 minutes.
Add salt, pepper, and wine and boil, stirring,
1 minute.
Pour juice from tomatoes into sauce, then chop
tomatoes and add to sauce with the 2 cups cold
water and mint.
Simmer sauce, uncovered, 30 minutes.
Trim any remaining fat from tripe and cut tripe
into 2- by 1/2-inch strips.
Add to sauce and simmer, uncovered, stirring
occasionally, until tripe is a little bit more
tender but still slightly chewy, 45 minutes
to 1 hour.
Season with salt and pepper.
Serve tripe sprinkled with finely grated
Pecorino Romano cheese and additional chopped
fresh mint.
Serves 4 main-course servings.
Notes:
Tripe in sauce can be cooked 2 days ahead and
chilled, covered.
Reheat before serving.
Tripe is excellent served over pasta.
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