If you like, or love tripe, this is the dish for you: it is a rampant celebration of the unique flavour and velvety texture of stomach, and the distilled history of Rome’s testaccio on a plate.

If you don’t like tripe, or don’t think you like tripe, or think you don’t like tripe, or don’t yet know if you don’t like tripe: this is the dish for you. There is no reason any part of the animal should be grosser than muscles – but all muscles taste the same from the animal, and each piece of offal tastes different. Tripe has a particular aroma which can be challenging until you have learned quite how delicious it is – and this dish, which marries the pungency of tripe with pungently porcine guanciale, robust acidity of tomato and wine, salty pecorino romano and herbs (traditionally mentuccia, in my case raw mint and oregano) in a hearty symphony. The tripe, whilst distinguishable, is one instrument amongst many – the organ that might be a bit much on its own, but plays to your heart strings in trippa alla romana.


You will need


1 pan

A knife

Black Pepper



Your pack serves 2 as a main


[1] cooked trippa alla romana

[2] pecorino romano

[3] mint & oregano


ALLERGENS: all packs prepared in a mixed kitchen, we cannot guarantee the absence of any allergen. All packs of this dish contain sheep’s milk, alliums and SO2. There is gluten in bread.



  • Pack 1: Heat the tripe thoroughly (bring it to a boil for a minute or two): do so in a pan with a splash of water, or covered in the microwave
  • Pack 2 & 3: Serve the tripe. Sprinkle it with the pecorino romano. Chop the herbs and sprinkle them on top of the cheese, with a good amount of black pepper.
  • Serve with bread


ENJOY! This is a punchy and peasanty dish, and best served with an ample, animal red – Montepulciano d’Abruzzo, Nero Buono, Dolcetto and the like.

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