Trippa Alla Romana Recipe

There’s no need to go to the Eternal City with this classic Roman dish in hand. Serve this for lunch or dinner to have a glimpse of Roman cuisine from the comfort of your own home.

Trippa Alla Romana Recipe

How to Make Trippa Alla Romana

Enjoy beef tripe topped with pecorino romano and tomatoes. You’ll also get to taste the combined flavors of pancetta, red pepper, and mint for an absolutely savory dish.

Prep: 10 mins
Cook: 2 hrs 50 mins
Total: 3 hrs


  • 20 cups cold water
  • 2 lbs honeycomb beef tripe, pre-cooked and cut into strips
  • 1 bay leaf
  • 2 tbsp salt
  • ½ cup white vinegar
  • 1 tsp vanilla extract
  • 1 tbsp olive oil
  • oz pancetta, diced
  • 1 onion, diced
  • 6 garlic cloves, minced
  • 3 cups tomato sauce
  • 1 red pepper, dried
  • salt and pepper, to taste

To Serve:

  • 2 tbsp mint, chopped
  • ¼ cup Pecorino Romano cheese, grated


  1. Pour the water in a large stockpot over high heat. Combine the beef tripe, salt, bay leaf, white vinegar, and vanilla extract and bring to a boil. Remove any foam that accumulates.

  2. Lower the heat to medium-low, then cover the pot. Let it simmer for 1½ hours.

  3. After, place the tripe on a plate and set it aside to cool. Save 1 to 2 cups of the broth or cooking liquid.

  4. Over medium heat, warm oil in a large skillet. Cook and stir pancetta and onion for 6 to 7 minutes, until the pancetta is browned and onion is translucent.

  5. Add garlic and stir into the pancetta and onion mixture. Cook and stir for 2 minutes, until it becomes aromatic.

  6. Add tomato sauce, 1 cup of the reserved broth or cooking liquid, and red pepper flakes. Lessen heat to low and simmer for 30 minutes.

  7. Cut the tripe into 1-inch cubes. Add to the sauce then stir to combine. Let it simmer for 30 minutes.

  8. Mix the mint into the sauce, then season with salt and black pepper to taste.

  9. Top with Parmigiano-Reggiano cheese and then serve to loved ones. Enjoy!

Recipe Notes

  • If you don’t have dried red pepper, replace it with a pinch of red pepper flakes instead.
  • Swap the Parmigiano-Reggiano cheese for pecorino Romano if the former is unavailable as well.
  • You may also use any marinara sauce instead of tomato sauce.
  • Feel free to add vegetables such as carrots and celeries for even more flavors.


  • Sugar: 7g
  • :
  • Calcium: 100mg
  • Calories: 224kcal
  • Carbohydrates: 11g
  • Cholesterol: 15mg
  • Fat: 13g
  • Fiber: 3g
  • Iron: 2mg
  • Potassium: 528mg
  • Protein: 15g
  • Saturated Fat: 3g
  • Sodium: 3169mg
  • Trans Fat: 1g
  • Vitamin A: 1199IU
  • Vitamin C: 36mg
Nutrition Disclaimer
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