Trippa alla Romana
Rome, Italy
This classic dish features tender strips of tripe simmered in a rich tomato sauce infused with fresh mint and Pecorino Romano. The addition of wild pennyroyal mint gives it a uniquely refreshing and aromatic finish.
Why locals eat it
Historically associated with Saturday lunches in Roman households, this dish is another pillar of Rome's offal-based quinto quarto cuisine. It reflects the resourcefulness of Rome's working-class citizens through the centuries.
Local tip
If you are hesitant about trying offal, this dish is an excellent introduction due to its familiar, deeply comforting tomato and cheese flavor profile.
Typically made with
Tripe, Tomato, Pecorino Romano, Mentuccia (Roman mint), Onion, Carrot, Celery, White wine. Recipes vary — always check with the vendor if you have allergies.