Trippa al Fuoco Lento
Tripe
Slow-braised beef tripe with soffritto, tomato, gentle smoke and a staged white-grape-vinegar finish.
Slow-braised beef tripe with soffritto, tomato, gentle smoke and a staged white-grape-vinegar finish.
Written for 10 portions
Ingredients
Tripe
- Cleaned beef tripe, honeycomb, pre-blanched2 kg
- Olive oil50 ml
- Onion, fine brunoise300 g
- Carrot, fine brunoise200 g
- Celery, fine brunoise150 g
- Garlic, thinly sliced30 g
- Tomato paste40 g
- Crushed tomatoes1.5 kg
- Light beef stock500 ml
- White grape vinegar, add in stages; reserve up to 20 ml extra if needed60 ml
- Bay leaves2 each
- Smoked paprika4 g
- Chilli flakes3 g
- Fresh thyme10 g
- Unsalted butter, for finishing25 g
- Extra-virgin olive oil, for finishing30 ml
- Flat-leaf parsley, chopped20 g
Method
Slice the tripe into even strips about 1 cm wide and 5 cm long. If its aroma is still strong, blanch briefly in fresh water and drain.
Sweat onion, carrot and celery in the 50 ml olive oil over low heat for 12-15 minutes without colouring. Add garlic for 1 minute.
Add tomato paste and cook 2-3 minutes until slightly darkened. Add crushed tomatoes and simmer 10 minutes.
Add tripe, stock, bay, thyme, paprika and chilli. Season lightly.
Cover partially and simmer very gently for 1.5-2.5 hours, checking early if the tripe was heavily pre-cooked. Texture is the endpoint.
During the final 20-30 minutes, add the 60 ml vinegar in two or three additions, tasting between each.
Remove bay and thyme, adjust seasoning, then finish with butter, extra-virgin olive oil and parsley.
Chef’s notes
- The source's 120 ml vinegar addition was aggressive for this batch size; staging 60 ml near the end preserves lift without flattening the tomato and beef flavours.
- Cooking time depends on how thoroughly the tripe was pre-blanched or pre-cooked.
- Smoked paprika is a house touch rather than a traditional Roman requirement.
Allergens and diet
Milk if butter is used.
Last refined · September 2026