Trippa alla Romana

Claudio and Fabrizio Gargioli’s selected trippa alla romana is the family version described by Armando al Pantheon. Tomato, Pecorino Romano, mint and toasted black pepper give the tripe its rich Roman character.

Cleaned tripe is cut into strips and cooked in water with coarse salt, carrot and white onion. The tripe drains after this first cooking, and the vegetables are removed.

A separate tomato sauce begins with olive oil and cured-ham fat. Peeled San Marzano tomatoes and fine salt cook in that pan while the tripe finishes its initial stage.

Olive oil, white wine and dried mint flavour the drained tripe. The ham fat is removed from the tomato sauce before sauce and tripe combine for another gentle cooking.

Black peppercorns are toasted in a dry pan and crushed. Grated Pecorino Romano, fresh Roman mint leaves and the toasted pepper finish the plated tripe.