Tripe with sauce

Tripe is one of the most typical dishes of Roman cuisine. Tomato tripe is a very tasty and rustic second course. It is a poor dish of peasant tradition, its cost is in fact quite low but turns out to be very substantial. This proposal for tomato tripe is mouth-watering. The tripe that is commonly found on the market has been bleached and pre-cooked, this procedure greatly shortens cooking times.

The simple recipe for a light dinner. Tripe is a food of peasant origin, used by those who, not being able to afford the expensive meat, however, were able to make nutritious and tasty dishes. Today tripe is considered a poor food, but it is a food rich in protein and low in fat. In every region of Italy, tripe is cooked in different ways using ingredients that have been handed down are now part of tradition.

Ingredients

1 kg Tripe (precooked)

q.b. Salt

q.b. Extra virgin olive oil

1 glass White wine

400 g Tomato puree

Pepper to taste

Chili pepper to taste

1 onion (medium)

1 celery

1 carrot (medium)

Preparation

Wash celery, carrots and onion, dry and chop. In a pan heat the oil and brown the chopped vegetables. Cook over low heat for about ten minutes, adding a ladle of water. Add the tripe cut into strips to the sauté, brown over high heat for 5 minutes. Sprinkle with wine, let it evaporate, add salt and pepper. Add the tomato puree and a little hot water, and cook slowly. Add some chili and cook for at least an hour.

Serve the tripe with hot tomato sauce and if you want you can add grated cheese (better with pecorino Romano).