Ingredients
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2 ½ pounds honeycomb beef tripe
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½ cup white vinegar
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2 teaspoons salt
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1 teaspoon vanilla extract
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1 large bay leaf
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1 tablespoon olive oil
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4 ounces pancetta bacon, diced
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1 medium onion, diced
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6 cloves garlic, minced
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3 cups marinara sauce
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1 teaspoon red pepper flakes
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1 (15 ounce) can garbanzo beans, drained
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1 bunch fresh mint leaves, chopped
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salt and ground black pepper to taste
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¼ cup freshly grated Parmigiano-Reggiano cheese, or to taste
Directions
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Gather all ingredients.
![all ingredients gathered to make a roman style tripe]()
Dotdash Meredith Food Studios
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Fill a large stockpot with 5 quarts cold water, tripe, vinegar, 2 teaspoons salt, vanilla, and bay leaf; bring to a boil over high heat. Skim off any foam, then reduce the heat to medium-low, cover, and simmer for 1 1/2 hours.
![tripe simmering in a large stock pot with foam being skimmed off.]()
Dotdash Meredith Food Studios
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Transfer tripe to a plate and set aside to cool. Reserve 2 cups cooking liquid.
![tripe cooling on a plate with liquid reserved in a measuring glass.]()
Dotdash Meredith Food Studios
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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 in garlic and cook until fragrant, 1 to 2 minutes.
![an overhead view of bacon, onion, and garlic sautéing in a large skillet.]()
Dotdash Meredith Food Studios
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Stir in marinara sauce, 1 cup cooking liquid, and pepper flakes. Reduce the heat to low and simmer for 30 minutes.
![marinara sauce stirred into skillet.]()
Dotdash Meredith Food Studios
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Cut tripe into 1-inch cubes; add to sauce and stir to combine. Simmer for 30 minutes, adding remaining 1 cup cooking liquid if needed.
![roman style tripe in a thick tomato sauce being cooked in a skillet.]()
Dotdash Meredith Food Studios
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Stir in garbanzo beans and mint, season with salt and pepper, and sprinkle Parmigiano-Reggiano over top.
![fresh herbs being stirred into Roman style tripe in a skillet.]()
Dotdash Meredith Food Studios
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Enjoy!
![an overhead view of a bowl of roman style tripe]()
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 369 | Calories |
| 15g | Fat |
| 36g | Carbs |
| 23g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 369 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 4g | 22% |
| Cholesterol 198mg | 66% |
| Sodium 1723mg | 75% |
| Total Carbohydrate 36g | 13% |
| Dietary Fiber 6g | 22% |
| Total Sugars 13g | |
| Protein 23g | 46% |
| Vitamin C 15mg | 16% |
| Calcium 235mg | 18% |
| Iron 3mg | 17% |
| Potassium 668mg | 14% |
* 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.
