How to Make Tripe Alla Romana

I will be honest and say that tripe is not the most appealing thing when you buy it and look at it raw. That said, slow cooked in water with vinegar and then braised with tomato, it breaks down and becomes a tender tasty dish. I love the acidity of the tomato. You can use canned tomatoes or "Passata" here.

• 2 pounds tripe

• ¼-cup apple cider vinegar

• 2 bay leaves

• 2-tablespoons extra-virgin olive oil

• 1 small, yellow onion, diced

• 2 large clove garlic, sliced

• Kosher salt

• ¼-teaspoon red pepper flakes

• One 28-ounce can whole peeled tomatoes, lightly crushed

• ½ cup finely grated Parmesan cheese

• 4- sprigs basil
  

#1 Start cooking:

Rinse the tripe under cold water and place in a medium pot with the vinegar, bay leaves and water to cover. Cook over low heat, simmering gently, for 1 hour. The tripe will be slightly tender but not cooked enough. The step removes some of the funky aroma. Cut the tripe into smaller pieces.

#2 The tomato braise:

In a medium sauté pan, add the olive oil and cook the onions and garlic with a pinch of salt and red pepper flakes until tender, 5 to 8 minutes. Add the tripe and tomatoes and cook until all of the flavors meld together and the tripe is completely tender, about 1 hour. Could be longer.

#3 Serve:

Remove and discard the bay leaves. Stir in the Parmesan cheese and basil. Serve.

Are you going to try this? Let me know in the comments!

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