Pasquino's Trippa alla Romana

Course Main Dishes

Ingredients in this Recipe

1 pound honeycomb tripe, rinsed and sliced into 3” x ½ “strips (you can use flat tripe, but it won’t be as good, remember you have four stomachs to work with).
1 tablespoon finely chopped fresh mint leaves
1 tablespoon olive oil
1 2 cup cups tomato sauce, preferably homemade but we will give you the hall pass if you use a good sauce from a jar such as Rustichella D’Abruzzo, but we trust you to make your own tomato sauce
1 2 dried red peppers, or use hot red chili flakes (the use of chipotle pepper in this dish will consign you to an airlocked Vatican anteroom with Papa Ratzinger FOREVER. And after FOREVER you get Bobby Flay)
1/2 red onion, chopped
1/4 cup parmigiano cheese
1/4 cup pecorino romano cheese
1/4 cup white wine
3 cloves of garlic, peeled and “hammered” (you are allowed to use a real hammer for this but keep in mind that you are not driving nails)
3 ribs celery, sliced thin

See Full Recipe at Food52