Roman-Style Braised Tripe with Tomato, Pecorino, and Mint

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A classic Roman offal dish featuring tender honeycomb tripe slowly simmered with a soffritto base, white wine, tomato, and finished with sharp Pecorino Romano and fresh mint. Served traditionally with crusty bread, it is hearty, comforting, and deeply savory.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 19 gFat
• 6 gSaturated Fat
• 12 gCarbs
• 3 gFiber
• 6 gSugar
• 34 gProtein
• 720 mgSodium
• 510 mgPotassium
• 260 mgCalcium
• 4 mgIron
• 11 mgVitamin C
• 185 mcgVitamin A

Ingredients

For par-boiling the tripe

• 2 lbs (about 900 g) honeycomb tripe, rinsed and cut into 2-inch strips
• 1 small yellow onion, peeled and halved
• 1 bay leaf
• 1 tsp whole black peppercorns

For the soffritto and braise

• 4 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 celery stalks, finely diced
• 1 medium carrot, finely diced
• 3 garlic cloves, thinly sliced
• 1 cup dry white wine
• 2 tbsp tomato paste
• 1 cup canned crushed San Marzano tomatoes
• 1 1/2 cups warm water or low-sodium beef broth

For finishing

• 3/4 cup Pecorino Romano, finely grated, plus more for serving
• 1/3 cup fresh mint leaves, roughly torn
• Sea salt and freshly ground black pepper, to taste
• Crusty rustic bread, for serving

Directions

1. Place the tripe strips in a large pot and cover with cold water. Add the halved onion, bay leaf, and peppercorns. Bring to a gentle boil, then reduce heat and simmer for 90 minutes, skimming any foam, until the tripe is tender but still slightly chewy. Drain and reserve 1 cup of the cooking liquid.
2. While the tripe cooks, prepare the soffritto: heat the olive oil in a wide, heavy pot or Dutch oven over medium heat. Add the diced onion, celery, and carrot and cook for 8 to 10 minutes, stirring often, until softened and lightly golden.
3. Add the sliced garlic and cook for 1 minute until fragrant. Stir in the tomato paste and cook for 2 minutes to deepen its flavor, then pour in the white wine and let it bubble down for 3 to 4 minutes.
4. Stir in the crushed tomatoes, the drained tripe, the reserved cooking liquid, and enough warm water or broth to just cover the tripe. Season lightly with salt and plenty of black pepper. Bring to a simmer.
5. Partially cover and cook gently over low heat for 45 to 60 minutes, stirring occasionally, until the sauce has thickened and the tripe is meltingly tender. The tripe should be coated in a rich, glossy sauce, not swimming in liquid.
6. Remove from heat and stir in the grated Pecorino Romano and the torn mint leaves. Let the dish rest, covered, for 5 minutes so the cheese melts into the sauce. Taste and adjust seasoning.
7. Spoon into warm shallow bowls, finish with extra Pecorino and a few more mint leaves, and serve immediately with thick slices of crusty bread for sopping up the sauce.

Cook’s Notes

• Honeycomb tripe (reticolo) is the traditional choice for its delicate texture; ask your butcher to clean it for you.
• Don't skip the fresh mint; it is the signature Roman finishing note and brightens the rich sauce considerably.
• The dish tastes even better the next day once the flavors have melded, making it an excellent make-ahead option.
• If the sauce reduces too much during braising, add a splash of warm water or broth to keep the tripe saucy.
• Pair with a chilled glass of Frascati or another crisp Italian white to cut through the richness.

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