Trippa alla Romana (Braised Tripe With Tomato, Herbs, and Parmesan)

Course Main Dishes Prep Time 30m Total Time 2h

Ingredients in this Recipe

1 (28 ounce) can whole peeled tomatoes, drained, and crushed by hand or through a food mill
1 onion, thinly sliced
1 tablespoon tomato paste
1/2 cup white distilled vinegar
1/3 cup fresh mint, basil, or parsley leaves, finely chopped
2 ounces Pecorino or Parmigiano Reggiano cheese, finely grated (about 1/2 cup)
2 pounds tripe
3 medium cloves garlic, grated on a microplane grater or pressed through a garlic press (about 3 teaspoons)
3 to 4 tablespoons olive oil
Kosher salt freshly ground black pepper

See Full Recipe at Serious Eats