Tripe with tomato sauce, mint, and pecorino (Trippa alla Romana) from Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City (page 142) by Katie Parla and Kristina Gill

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Frogcake on January 18, 2017

    I sampled and enjoyed this back-alley dish while visiting Rome, and was anxious to make this at home. While I followed the recipe to the letter and believe it turned out as it should have, it wasn't the same as eating it in Rome. I found the smell of the simmering tripe offensive -after half an hour, I moved the entire operation outside (I used a hot plate). I really wanted to like this dish but don't think I will try making this again. It's not the recipe- it's probably due to my taste preferences.

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