# Roman-Style Tripe

Recipe by [Inès Lambert](https://fridge.menu/en/u/ineslambert)

A classic Roman offal dish: tripe braised slowly in a tomato sauce with vegetables, finished with mint and a sprinkle of pecorino.

Servings: 4 · Prep 20 min · Cook 90 min · Meat

Contains: milk

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Roman-Style Tripe](https://image.fridge.menu/adaptations/d7g3djis/9317a4b9107c0d15c1cece3f6b937a8de5027794947786826e176c8e78511145.jpg)

## Ingredients

- 800 g [Tripe](https://fridge.menu/en/i/tripe)
- 1 pcs [Onion](https://fridge.menu/en/i/onion)
- 1 pcs [Celery stalk](https://fridge.menu/en/i/celery)
- 0.5 pcs [Carrot](https://fridge.menu/en/i/carrot)
- 1 pcs [Bay leaf](https://fridge.menu/en/i/bay-leaf)
- 1-2 pcs [Cloves](https://fridge.menu/en/i/cloves)
- 200 ml Tomato passata
- Pecorino Romano — to taste
- [Fresh mint](https://fridge.menu/en/i/mint) — to taste
- [Olive oil](https://fridge.menu/en/i/olive-oil) — to taste
- [Salt](https://fridge.menu/en/i/salt) — to taste
- [Black pepper](https://fridge.menu/en/i/black-pepper) — to taste

## Steps

1. Thoroughly rinse the tripe under running water and cut it into fairly thin strips.
2. Peel half the carrot and slice into rounds; slice the celery the same way. Peel the onion and chop it not too finely.
3. Bring a large pot of water to the boil, salt it and add the chopped vegetables, bay leaf, cloves and a pinch of salt.
4. Once the water returns to the boil, lower in the sliced tripe and cook for at least 1 hour, until tender. (60 min)
5. Remove the tripe from the broth with a slotted spoon and transfer to a bowl.
6. In a pot, heat a few tablespoons of olive oil and add the tomato passata.
7. Season with salt and black pepper and simmer the sauce for about 10 minutes. (10 min)
8. Once the tomato sauce comes to a simmer, add the cooked tripe and stir to coat it evenly in the sauce.
9. Cook on low heat for a further 10-15 minutes, then remove from the heat and transfer to a serving plate. (12 min)
10. Garnish the Roman-style tripe with fresh mint leaves and serve hot, with toasted slices of homemade bread and grated Pecorino Romano.

## What was changed

Tomato passata was swapped in because in the UK "tomato sauce" means ketchup, so tomato passata is used for the cooked base; Fresh mint replaces mentuccia with ordinary fresh mint, as mentuccia is not available in UK shops.

Published 2026-10-10

https://fridge.menu/en/r/tripe-roman-style-d7g3djis

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