Roman Style Tripe Recipe

Recipesfull introduces to you: Pork Recipes. (Roman Style Tripe Recipe). When prepared in this method, tripe has a pleasantly mild, but distinct flavor. When it comes to great sauces for dipping crusty Italian bread, it doesn't get any better than this.

Brief

Prep 15 mins

Cook: 2hrs40 mins

Total: 2hrs55 mins

Servings: 6

Yield: 6 servings

Roman Style Tripe Recipe

Ingredients

5 quarts cold water

2 ½ pounds honeycomb beef tripe

½ cup white vinegar

2 teaspoons salt

1 teaspoon vanilla extract

1 bay leaf

1 tablespoon olive oil

4 ounces pancetta bacon

diced

1 onion

diced

6 cloves garlic

minced

3 cups marinara sauce

1 teaspoon red pepper flakes

1 (15 ounce) can garbanzo beans

drained

1 bunch fresh mint leaves

chopped

salt and ground black pepper to taste

¼ cup freshly grated Parmigiano-Reggiano cheese

or to taste

Pork Tenderloin

Dinner

Directions

Step 1

Combine water tripe vinegar salt vanilla and bay leaf in a large stockpot over high heat. Bring to a boil and skim off any foam that accumulates. Reduce heat to medium-low cover pot and simmer for 1 1/2 hours. Transfer tripe to a plate and set aside to cool. Reserve 1 to 2 cups of the cooking liquid.

Step 2

Heat oil in a large skillet over medium heat. Add pancetta and onion; cook and stir until pancetta is browned and onion is translucent 6 to 7 minutes. Stir garlic into pancetta mixture; cook and stir until aromatic about 2 minutes.

Step 3

Stir marinara sauce 1 cup reserved tripe liquid and red pepper flakes into the pancetta mixture. Reduce heat to low and simmer for 30 minutes.

Step 4

Cut tripe into 1-inch cubes and add to marinara-pancetta sauce; stir to combine. If needed add 1 cup of the reserved tripe liquid. Simmer for 30 minutes.

Step 5

Mix garbanzo beans and mint into the sauce. Season with salt and black pepper to taste. Sprinkle with Parmigiano-Reggiano cheese and serve.

Nutritional Information

Roman Style Tripe Recipe

Servings Per Recipe:6

Calories: 369

% Daily Value *

Protein: 22.8g 46%

Carbohydrates: 35.8g 12%

Dietary Fiber: 6.2g 25%

Sugars: 12.9g

Fat: 14.6g 23%

Saturated Fat: 4.3g 21%

Cholesterol: 197.6mg 66%

Vitamin A Iu: 941.8IU 19%

Niacin Equivalents: 7.4mg 57%

Vitamin B6: 0.6mg 35%

Vitamin C: 14.8mg 25%

Folate: 70.4mcg 18%

Calcium: 234.5mg 23%

Iron: 3mg 17%

Magnesium: 74.1mg 27%

Potassium: 667.5mg 19%

Sodium: 1723.3mg 69%

Thiamin: 0.1mg 15%

Calories From Fat: 131.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.