Module 4 · TRD‑04‑TR · English
Trippa al Sugo
Recipe template
Origin
Rome, Central Italy
Diet
Contains meat Gluten‑free (se servita senza pane)
Allergens
None
Season
All year round
Dish type
Main Course
Ingredients
10 items- 1 kg cleaned tripe
- 1 onion
- 1 carrot
- 1 celery stalk
- 500 ml tomato passata
- 1 glass white wine
- Extra virgin olive oil
- Salt, pepper
- Roman mint (traditional)
- Pecorino Romano (optional)
Method
7 steps- 1 Prepare the soffritto — onion, celery, carrot.
- 2 Add the tripe — lightly sauté.
- 3 Deglaze with wine — let it evaporate.
- 4 Add tomato passata — cover and simmer.
- 5 Slow cook 60–90 min — until tender.
- 6 Add Roman mint — signature Roman flavour.
- 7 Serve with Pecorino — optional but traditional.
Sustainability impact
Promotes whole‑animal utilisation — Encourages ethical and sustainable use of all edible parts. Reduces food waste — Valorises cuts often discarded in modern consumption. Supports traditional low‑impact cooking — Slow simmering requires minimal equipment and energy. Enhances cultural sustainability — Preserves culinary heritage and intergenerational knowledge. Encourages resource‑efficient menus — Demonstrates how humble ingredients can create high‑value dishes.
Other Uses
Food Reuse
Reuse leftover soffritto — base for soups or sauces. Leftover sauce — ideal for pasta or bruschetta. Leftover tripe — excellent in frittatas or fillings. Cooking broth — base for rustic soups. Stale bread — perfect accompaniment, reduces waste.
Non-Food Related
Teaching “quinto quarto” heritage — cultural and historical context. Culinary anthropology workshops — Roman food identity. Gastronomic storytelling — osteria traditions. Food photography — visually strong traditional dish. Professional training — long cooking times and texture control.