The Trippa Alla Romana at Passerini: At the chef Giovanni Passerini’s original restaurant, the trippa alla Romana are always available, even
when not listed on the menu. This is offal for nonbelievers, a parade of textures _ sponge, honeycomb, mille-feuille, wrinkles, coral _ sliced
into small pieces. Topped by bright and tangy tomato sauce and ribbons
of mint crisscrossing through Pecorino Romano, the tripes are nourishing
and tender.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Trippa Alla Romana
Categories: Beef, Pork, Vegetables, Chilies, Cheese
Yield: 6 servings

2 1/2 lb Honeycomb beef tripe
1/2 c White vinegar
2 ts Salt
1 ts Vanilla extract
1 lg Bay leaf
1 tb Olive oil
4 oz Pancetta; diced
1 md Onion; diced
6 cl Garlic; minced
3 c Marinara sauce
1 ts Red pepper flakes
15 oz Can garbanzo beans; drained
1 bn Fresh mint leaves; chopped
Salt & ground black pepper
1/4 c Fresh grated Parmigiano
- Reggiano cheese; or more

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. Transfer tripe to a plate and set aside to cool.
Reserve 2 cups cooking liquid.

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.

Stir in marinara sauce, 1 cup cooking liquid, and pepper
flakes. Reduce the heat to low and simmer for 30
minutes.

Cut tripe into 1" cubes; add to sauce and stir to
combine. Simmer for 30 minutes, adding remaining 1 cup
cooking liquid if needed.

Stir in garbanzo beans and mint, season with salt and
pepper, and sprinkle Parmigiano-Reggiano over top.

By: Craig Claiborne and Pierre Franey

Yield: 6 or more servings

RECIPE FROM: https://cooking.nytimes.com

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