Trippa alla Romana
recipe

A traditional Italian dish that combines delicious veal stomach in a rich sauce. Often served with pasta, it's bursting with flavor!
Preparation Time: 1 hour 30 minutes
Serving Size: 4
Ingredients:
- 500 g veal tripe
- 200 ml dry Italian white wine
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 large carrots, diced
- 2 celery stalks, chopped
- 500 g tomatoes, diced
- 1 garlic clove, minced
- 2 tbsp fresh mint, chopped
- 100 g pecorino romano cheese, shaved
- 500 g penne pasta
Instructions:
1. Soak the tripe in water for at least 1 hour, rinse, and cut into small pieces.
2. Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté until the vegetables are soft.
3. Add minced garlic and sauté for an additional minute.
4. Add the tripe to the pot and cook until it is browned.
5. Pour in the wine and let it simmer until reduced by half.
6. Add the diced tomatoes and cook on low heat for about 30 minutes until the mixture thickens.
7. Cook the penne pasta according to package instructions. Drain and mix with the sauce.
8. Stir in fresh mint and serve topped with shaved pecorino romano cheese.
Nutritional Information (per serving):
- Energy: 450 kcal
- Protein: 30 g
- Carbohydrates: 55 g
- Fat: 15 g
- Fiber: 5 g

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