Trippa alla Romana

Name: Trippa alla Romana
Prep time: 15 min
Cook time: 1 h 40 min
Total time: 1 h 55 min
Cuisine: Italian
Ingredients: 900 g Beef tripe, cooked cleaned and sliced; 700 g Tomato, crushed; ½ bunch Mint, chopped; 60 g Pecorino Romano, grated; 1 Onion, finely diced; 40 g Olive oil; 2 clove Garlic, minced; 1 tsp Salt; ¾ tsp Black pepper, freshly ground; 120 ml Water

Trippa alla Romana · ready in 1 h 55 min · 4 servings · 410 kcal per serving · medium · 10 ingredients

A Roman classic of tender beef tripe slowly simmered in tomato, finished with mentuccia mint and sharp Pecorino Romano for deep comfort.

Prep: 15 min
Cook: 1 h 40 min
Total: 1 h 55 min
Serves: 4
kcal: 410
Difficulty: medium

Italian Main dishes Gluten-free High-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

900 gBeef tripe, cooked cleaned and sliced
700 gTomato, crushed
½ bunchMint, chopped
60 gPecorino Romano, grated
1Onion, finely diced
40 gOlive oil
2 cloveGarlic, minced
1 tspSalt
¾ tspBlack pepper, freshly ground
120 mlWater

Equipment

stovetop, heavy pot, knife, cutting board, grater, wooden spoon, measuring spoon, ladle, bowl, lid, serving bowl

Instructions

Set Up Station
Gather measured ingredients, a heavy pot, knife, board, grater, spoon, measuring spoons, ladle, and bowls before cutting or heating. · 12 min
What to look for: All ingredients are measured and tools are within reach.
Soften Onion
Warm olive oil in the heavy pot, add onion, and cook over medium heat until soft and translucent without browning. · 8 min
What to look for: The onion looks glossy, pale, and softened.
Season Base
Stir in garlic, salt, and black pepper, cooking briefly until the aroma rises and the garlic stays pale. · 2 min
What to look for: The garlic is fragrant but not browned.
Build Tomato Sauce
Add crushed tomato and water, then simmer until the sauce looks glossy and the onion has melted into the tomato. · 5 min
What to look for: The sauce bubbles gently and looks unified.
Add Beef Tripe
Fold in sliced beef tripe, coating every strip with sauce so the honeycomb texture is fully covered. · 3 min
What to look for: The tripe is evenly coated in red sauce.
Simmer Until Tender
Simmer gently with the lid partly open, stirring often, until the tripe is tender and the sauce clings thickly. · 1 h 20 min
When it is done: Tripe is ready when tender, gently chewy, and at least 74°C / 165°F in the center.
Finish With Cheese
Stir in chopped mint, then fold through most of the Pecorino Romano until the sauce turns savory and lightly creamy. · 4 min
What to look for: The cheese melts into the sauce and mint flecks are visible.
Serve Hot
Serve hot in warm bowls with the remaining Pecorino Romano and a few mint leaves on top. · 1 min
What to look for: Each bowl is saucy, steaming, and finished with cheese.

Nutrition (per serving)

kcal	410
Protein	33 g
Carbohydrates	12 g
of which sugars	6 g
Fat	25 g
of which saturated	8 g
Fibre	3 g
Sodium	981 mg

Nutri-ScoreA

Allergens

Contains: milk

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Reheat gently with a splash of water until bubbling and at least 80°C / 176°F throughout, stirring often.

Ingredient substitutions

Beef tripe

Honeycomb beef tripe: Use the same weight, cooked and cleaned, for the classic texture.

Tomato

Canned tomato: Choose plain tomato with no added herbs for a faithful sauce.

Mint

Dried mint: Use less because dried mint is stronger and less fresh than mentuccia.

Onion

Garlic: Use only if onion is unavailable, knowing the sauce will be sharper.

Olive oil

Butter: Less traditional, but it can soften the tomato sauce.

Garlic

Onion: Use finely diced onion for a sweeter base if garlic is not used.