1. Prepare the Tripe

If using raw tripe, thoroughly clean it and boil it in salted water for at least 3-4 hours, or until very tender. Drain and cut into 1-inch (2.5 cm) strips. If using pre-cooked tripe, rinse it well and proceed to the next step.

2. Sauté Aromatics

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the thinly sliced garlic and red pepper flakes (if using), and cook for another 2 minutes until fragrant, being careful not to burn the garlic.

3. Deglaze and Simmer

Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until the alcohol evaporates.

4. Add Tomatoes and Tripe

Stir in the crushed tomatoes and bring the mixture to a gentle simmer. Add the prepared tripe, salt, and black pepper.

5. Cook the Stew

Reduce the heat to low, cover the pot, and let the stew simmer for at least 1.5 to 2 hours, or longer, allowing the flavors to meld and the tripe to become incredibly tender. Stir occasionally to prevent sticking.

6. Finish and Serve

About 10 minutes before serving, stir in the fresh chopped mint and grated Pecorino Romano cheese. Cook uncovered for a few more minutes until the cheese is melted and the sauce has thickened slightly. Taste and adjust seasoning as needed.

7. Enjoy

Serve hot, garnished with extra Pecorino Romano cheese and plenty of crusty bread for dipping into the rich, garlicky sauce.

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Recipes

Roman Rhapsody: Garlicky Tripe Stew

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