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- Tripe alla Romana
- (Trippa alla Romana)
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Ingredients:
3 lbs raw beef honeycomb tripe (not partially cooked)
1/3 cup extra virgin olive oil
1 large onion, chopped
2 carrots, chopped
2 celery ribs, chopped
2 garlic cloves, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup dry white wine
1 (32-oz) can whole tomatoes in juice, with juice reserved
2 cups cold water
1/4 cup fresh mint, chopped
Salt and pepper, to taste
Garnish: Pecorino Romano cheese and chopped mint
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- Directions:
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- Trim any fat from tripe, then rinse tripe under cold
water.
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- Soak tripe in a large bowl of fresh cold water 1 hour, then rinse
again.
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- Put tripe in an 8-quart pot of cold water and bring to
a boil, then drain and rinse.
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- Bring tripe to a boil again in pot filled
with fresh cold water, then reduce heat and simmer, uncovered, turning
tripe occasionally and adding more hot water to pot if necessary to keep
tripe covered, until very tender, about 4 hours (tripe will have a
strong aroma while simmering).
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- Drain in a colander and cool completely.
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- While tripe is cooking, heat olive oil in a 6 to
8 quart heavy pot over moderate heat until hot but not smoking, then
cook onion, carrots, celery and garlic, stirring frequently, until
softened, about 8 minutes.
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- Add salt, pepper and wine and boil,
stirring, 1 minute.
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- Pour juice from tomatoes into sauce, then chop
tomatoes and add to sauce with the 2 cups cold water and mint.
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- Simmer
sauce, uncovered, 30 minutes.
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- Trim any remaining fat from tripe and cut tripe into
2 by 1/2-inch strips.
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- Add to sauce and simmer, uncovered, stirring
occasionally, until tripe is a little bit more tender but still slightly
chewy, 45 minutes to 1 hour.
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- Season with salt and pepper.
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- Serve tripe sprinkled with finely grated Pecorino
Romano cheese and additional chopped fresh mint. Serves 4 main-course
servings.
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- Note: Tripe in sauce can be cooked 2 days
ahead and chilled, covered. Reheat before serving. Tripe is excellent
served over pasta.
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