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Trippa alla Romana




Source of Recipe


FROM ROCCO’S ITALIAN-AMERICAN


List of Ingredients




Serves 4
3 pounds honeycomb tripe
1 tablespoon unsalted butter
1 yellow onion, diced
1 carrot, diced
1 stalk celery, diced
One 28-ounce can whole peeled plum tomatoes
½ teaspoon red chili flakes
4 sprigs rosemary
salt
Parmigiano-Reggiano for garnish


Recipe



1. Bring a large pot of water to a boil. Add a big pinch of salt when it starts to simmer. Clean the trip thoroughly in cold water and slice it in ½-inch-wide pieces. Boil the trip for 1 hour.
2. Sauté the onion, carrot, and celery in the butter in a large skillet over medium-low heat for the last 15 minutes that the tripe is boiling.
3. Drain the tripe well in a colander and raise the heat under the skillet to medium-high. Add the olive oil and then the tripe to the skillet. When the tripe browns slightly, which will take about 5 minutes, add the tomatoes with their juice, the chili flakes, and rosemary.
Bring this to a boil and then lower it to a simmer; taste for salt, and adjust. Lower the heat and simmer for about 1 hour, or until the tripe is tender. Serve with Parmigiano-Reggiano.