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Rustic bowl of Roman-style tripe in tomato sauce, topped with grated Pecorino Romano and fresh mint.

Roman-Style Tripe

This traditional Roman dish turns tender tripe, pancetta, tomatoes, fresh mint, and Pecorino Romano into a deeply savory main course. Tripe may require a little convincing, but a rich tomato sauce and plenty of cheese make a very strong argument.
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Prep Time 20 minutes
Cook Time 1 hour
Course Main Course
Servings 6

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 3½ ounces pancetta diced
  • 1 small dried red chile or ¼ teaspoon red pepper flakes optional
  • 1 medium yellow onion finely chopped
  • 1 medium carrot peeled and finely chopped
  • 1 celery stalk finely chopped
  • ½ teaspoon kosher salt plus more to taste
  • ¼ teaspoon ground black pepper plus more to taste
  • 2 pounds fully cooked tripe cut into bite-size strips
  • ¼ cup dry white wine
  • 1¼ cups tomato passata or crushed tomatoes
  • 2 to 4 tablespoons water as needed
  • ⅓ cup loosely packed fresh mint leaves roughly chopped
  • ½ cup freshly grated Pecorino Romano cheese plus more for serving

Instructions

  • Cook the Pancetta: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the pancetta and the whole dried chile, if using. Cook for 4 to 5 minutes, stirring occasionally, until the pancetta begins to brown and release its fat.
    2 tablespoons extra-virgin olive oil, 3½ ounces pancetta, 1 small dried red chile or ¼ teaspoon red pepper flakes
  • Cook the Vegetables: Add the onion, carrot, celery, salt, and black pepper. Cook for 8 to 10 minutes, stirring frequently, until the vegetables are very soft but not browned. Add 1 tablespoon of water at a time if the vegetables begin to stick or darken.
    1 medium yellow onion, 1 medium carrot, 1 celery stalk, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
    Dark-green Dutch oven with sautéed carrots, celery, onions, and pancetta on a gas stovetop.
  • Add the Tripe: Stir in the fully cooked tripe. If using red pepper flakes instead of a whole dried chile, add them at this stage so they do not burn. Cook for 5 minutes, stirring occasionally, to help the tripe absorb the flavors of the pancetta and vegetables.
    2 pounds fully cooked tripe
    Dark-green Dutch oven filled with tender tripe, pancetta, carrots, celery, onions, and red pepper flakes on a stovetop.
  • Deglaze with Wine: Pour in the white wine and scrape any browned bits from the bottom of the pot. Cook for 2 to 3 minutes, or until most of the wine has evaporated.
    ¼ cup dry white wine
  • Add the Tomatoes: Stir in the tomato passata or crushed tomatoes. Bring the sauce to a gentle simmer, then reduce the heat to low and partially cover the pot.
    1¼ cups tomato passata or crushed tomatoes
  • Simmer the Tripe: Cook for 35 to 45 minutes, stirring occasionally, until the sauce has thickened and the tripe is tender but still slightly chewy. Add a small amount of water if the sauce becomes too thick before the tripe is ready.
    2 to 4 tablespoons water
  • Add the Mint: Stir in the chopped mint during the final 5 minutes of cooking. Taste the sauce and add more salt or black pepper as needed.
    ⅓ cup loosely packed fresh mint leaves
  • Finish and Serve: Remove and discard the whole dried chile, if used. Stir in the Pecorino Romano, then spoon the tripe and tomato sauce into bowls. Serve hot with additional grated Pecorino Romano.
    ½ cup freshly grated Pecorino Romano cheese