🍲 Trippa alla Romana

Name: Trippa alla Romana
Total time: 150 min
Yield: 4
Cuisine: Italy · Rome, Lazio
Ingredients: 1 kg cleaned honeycomb tripe (pre-cooked); 2 tbsp olive oil; 1 onion, chopped; 2 celery stalks, chopped; 1 carrot, chopped; 700 g passata; 1 small bunch fresh mint; 60 g pecorino romano, grated; Salt and black pepper

Origin: Italy · Rome, Lazio

285kcal

per serving · 300 g

95kcal

per 100 g

30 gProtein10 g / 100 g

12 gFat4 g / 100 g

12 gCarbs4 g / 100 g

Trippa alla romana is Roman-style tripe: honeycomb tripe cut into strips and slowly braised in a tomato sauce with celery, then finished with fresh mint and plenty of grated pecorino. The tripe turns tender with a gentle chew, the sauce is tangy, and the mint gives a fresh lift. It is served hot in a bowl, traditionally on Saturdays in Roman trattorias.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Keto-friendly4 g carbs per 100 g

✓

High protein10 g protein per 100 g — 42% of the calories

Pork — checkbecause of: tripe

Not vegetarianbecause of: tripe

Not veganbecause of: tripe, pecorino

Contains dairybecause of: pecorino

Allergens

Contains (in a typical recipe):

⚠ Milk ⚠ Celery

What it is made of

tripetomatopecorinomintcelery

Recipe

4 servings150 min

Ingredients

1 kg cleaned honeycomb tripe (pre-cooked)
2 tbsp olive oil
1 onion, chopped
2 celery stalks, chopped
1 carrot, chopped
700 g passata
1 small bunch fresh mint
60 g pecorino romano, grated
Salt and black pepper

Method

Rinse the tripe and cut it into strips about 1 cm wide.
Soften the onion, celery and carrot in the olive oil for 8–10 minutes.
Add the tripe, stir for a few minutes, then add the passata, half the mint, salt and pepper.
Cover and simmer gently for about 1.5–2 hours, until tender, adding water if needed.
Serve hot with the remaining mint and the grated pecorino.

How to make it lighter

Tripe itself is lean; most extra calories come from the cheese, so measure the pecorino (about 15 g per plate).
Use only 1–2 tbsp oil for the whole pot — 1 tbsp oil ≈ 120 kcal.
Serve with a large green salad to round out the meal.

History

The dish belongs to the quinto quarto tradition of Rome, the cooking of offal that grew around the city's old slaughterhouse in Testaccio. Eating tripe on Saturday is a long-standing Roman custom that many trattorias still keep.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →