Classical tradition
Trippa alla Romana
Beef tripe slowly cooked for five hours with white wine, vegetables and tomatoes, then finished with grated pecorino and fresh mint.
The story
About the dish
Five hours of slow cooking give the tripe tenderness and time to absorb white wine, vegetables and tomato. Pecorino adds a sharp, salty finish, while fresh mint cuts through the richness with the cool herbal note that makes the Roman preparation so recognizable.
Trippa belongs to Rome’s quinto quarto tradition, cooking built around the less-prized parts of the animal. Turismo Roma traces the dish to poorer families and workers around the Testaccio slaughterhouse, and notes its old Saturday-lunch custom—still remembered in the trattoria phrase sabato trippa. Thrift became one of the city’s strongest culinary signatures.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.