Name: Trippa alla romana
Prep time: 25 min
Cook time: 1 h 25 min
Total time: 1 h 50 min
Cuisine: Italian, Rome / Lazio
Ingredients: 1 kg pre-cooked beef tripe, rinsed and cut into 1 cm strips; 80 g guanciale, finely diced; 400 g whole peeled tomatoes, crushed by hand; 1 small yellow onion, finely diced; 1 carrot, finely diced; 1 celery stalk, finely diced; 1 garlic clove, finely chopped; 15 ml extra-virgin olive oil; 250 ml hot beef stock or water, as needed; 5 g fine sea salt, adjust to taste; 2 g black pepper, freshly ground; 60 g Pecorino Romano, finely grated; 10 g fresh mint, preferably mentuccia/Roman mint, chopped

Trippa alla romana: wide hero view of the finished traditional dish

Prep25 minutes

Cook1 h 25 min

Total1 h 50 min

Yield4 servings

Jump to recipe ↓

The dish

About Trippa alla romana

Turismo Roma identifies trippa alla romana as a historic capitoline dish traditionally associated with Saturday lunch and the city’s quinto quarto culture.

The defining finishing ingredients are Pecorino Romano and Roman mint, added after a long tomato braise rather than cooked away at the start.

Using good-quality pre-cooked tripe keeps the home method manageable while preserving the required tender-but-slightly-resilient texture.

The finished sauce should remain abundant enough to coat the tripe and invite bread, not reduce to a dry ragù.

Technique

Three things that matter

Choose good tripe. Prefer grey or naturally coloured pre-cooked tripe rather than aggressively bleached pieces with little flavour.
Build the soffritto slowly. Guanciale and vegetables should soften and sweeten before tomato is added.
Finish off heat. Pecorino and mint retain more aroma when folded over the hot tripe just before serving.

Cook the dish

Ingredients

Everything needed to prepare the dish, arranged for fast scanning before cooking.

Tripe and sauce

1 kgpre-cooked beef triperinsed and cut into 1 cm strips
80 gguancialefinely diced
400 gwhole peeled tomatoescrushed by hand
1 smallyellow onionfinely diced
1carrotfinely diced
1celery stalkfinely diced
1garlic clovefinely chopped
15 mlextra-virgin olive oil
250 mlhot beef stock or wateras needed
5 gfine sea saltadjust to taste
2 gblack pepperfreshly ground

Finish

60 gPecorino Romanofinely grated
10 gfresh mintpreferably mentuccia/Roman mint, chopped

Step by step

Method

Prepare the Roman base

Rinse and cut the tripe. Rinse the pre-cooked tripe under cold water, drain thoroughly and cut it into even strips.
The pieces should be clean-smelling, drained and similar in width.
Render the guanciale. Warm the casserole over medium-low heat and cook guanciale with the olive oil for 4–5 minutes.
The fat should turn translucent and lightly render without scorching.
Sweat the vegetables. Add onion, carrot, celery and garlic and cook 8–10 minutes, stirring often.
Vegetables should be soft and aromatic with only light colour.

Braise until tender

Season the tripe. Add tripe, salt and pepper and cook 5 minutes so the strips absorb the soffritto.
The tripe should look glossy and evenly coated.
Add tomato. Stir in crushed tomatoes and 150 ml hot stock; bring to a gentle simmer.
The tripe should sit in a loose, red sauce rather than a dry pan.
Simmer slowly. Cover partially and simmer 55–65 minutes, stirring and adding more hot liquid as needed.
Tripe should be tender but retain slight bite; sauce should be abundant and cohesive.

Finish Roman style

Correct the sauce. Uncover for the final 10 minutes if the sauce is too loose, or add stock if it tightens too far.
Sauce should cling to strips while leaving a spoonable pool in the pan.
Rest briefly. Remove from heat and let stand 5 minutes.
The bubbling should subside while the sauce remains very hot.
Add pecorino and mint. Serve in warm bowls with Pecorino Romano and chopped mint over each portion.
The cheese should begin melting on contact and the mint should smell fresh, not cooked out.

Practical guidance

Serving

Serve with crusty bread; extra Pecorino can be offered at the table.

Make-ahead

The braised tripe can be made a day ahead; reheat gently and add mint and cheese only at service.

Texture

If using very soft pre-cooked tripe, reduce the braise slightly rather than cooking it to mush.

Troubleshooting

Tripe stays rubbery. Continue a gentle simmer with enough liquid; some batches need extra time.
Sauce tastes flat. Check salt, black pepper and Pecorino before adding more tomato.
Sauce becomes dry. Add hot stock in small amounts and keep the simmer gentle.

Nutrition per serving

Serving size: 1 of 4
Calories: approximately 445 kcal
Carbohydrates: 15 g
Protein: 42 g
Fat: 24 g
Fibre: 3 g
Sodium: 1050 mg

Approximate; sodium varies strongly with guanciale, tripe and Pecorino.

Allergens and food safety

Buy tripe from a reputable supplier and keep refrigerated.

Reheat cooked tripe dishes to at least 74°C before serving leftovers.

Cool leftovers within 2 hours and refrigerate up to 3 days.

FAQ

Is trippa alla romana supposed to contain mint?

Yes. Turismo Roma identifies mint together with Pecorino Romano as a defining Roman finish.

Can the tripe be pre-cooked?

Yes; good-quality pre-cooked tripe is practical for home cooking and still benefits from a long sauce braise.

Should the sauce be dry?

No. The traditional service keeps enough tomato sauce around the tripe to remain succulent.

Final note

What matters most

Result: Tender strips of tripe in a deep tomato sauce with savoury guanciale, salty Pecorino and fresh mint.
Key: Braise gently and finish with cheese and mint only at the end.