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Trippa di Trastevere

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  • 1 k mixed tripe (not only honeycomb)
  • 2 tabs chopped fresh mint
  • small pinch ground cloves
  • 100 grms pecorino cheese plus extra for finish
  • extra mint leaves for trim

RAGU (sauce)

  • 3 tabs olive oil
  • 1 small onion finely chopped
  • 500 grms boned shoulder of lamb cut into chunks
  • 1 small glass white wine
  • 800 grms peeled seeded and diced tomatoes
  • salt and pepper



  • heat the oil and fry the onions until soft
  • add the lamb and cook until browned on all sides
  • Add the wine and let it bubble to evaporate
  • Stir in the tomatoes and simmer for an hour. Season


  • boil the tripe in lightlly salted water until almost tender ( about an hour)
  • drain
  • when cool cut into fingers
  • preheat oven to 200 deg.C or 400 deg F
  • mix the tripe, mint, cloves, cheese, ragu and any necessary seasoning together and place in an oven-proof dish
  • sprinkle with extra cheese and bake for about 30-40 mins until cheese has formed a crust
  • sprinkle with mint leaves before serving


Serving suggestions
Serve with polenta or crusty bread.

Serves 4-6.




Antonio Carluccio: " Every time I see tripe in a trusted restaurant, I order it immediately because, like pasta e fagioli, it is one of those dishes by which you can measure the chef's abilities. It is a simple dish and very tasty indeed, provided you have the right sort of tripe- not bleached or pre-cooked, so that it still has lots of flavour. Tripe and other types of offal used to be eaten by the poor, since they were the cheapest cuts of meat. Today offal is a gourmet specialty.In Trastevere, on the right side of the Tiber in Rome, this dish is enjoyed even by people who do not usually like tripe. "Da Checco il Carrattiere" is the best restaurant in Rome for offal specialties."Antonio Carluccio's Southern Italian Feast (BBC Books)