Growing Chefs! Ontario Roman-Style Tripe

Roman-Style Tripe

Quinto Quarto, the fifth quarter” in Italian, refers to the neighbourhood of Testaccio in Rome – a once poor area home to slaughterhouses. It also refers to the only parts of the animals that those who lived there could afford – the offal which makes up a fifth of the animal.
Serves 4
1 3/4 pounds honeycomb trip (veal or beef)1 onion, finely diced2 slices pancetta, finely diced a small handful of mint leaves, julienned1 3/4 pounds fresh or canned peeled plum tomatoes (1-28oz can), chopped or pureed3 tablespoons extra virgin olive oil1/2 cup white wine Salt to taste Freshly ground black pepper to taste Freshly ground pecorino Romano to serve Aromatics such as bay leaves, peeled garlic, fennel seeds (optional)
Measuring spoonsMeasuring cupsMixing bowls of various sizesSpatulaCast iron panWooden spoonCutting boardChef's knifeTasting spoonsDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Place the tripe in a large pot and add cold water to cover. Bring to a boil over high heat. Drain and repeat. Drain again. Return the tripe to the pot and again add cold water to cover.

Bring to a boil over medium-low heat. Add the salt and simmer until the tripe is fork-tender, about 3 hours. During this time you can add any aromatics you have on hand – bay leaves, garlic, fennel seed, peppercorns etc. Drain and rinse under cold water.

Cut the tripe into pieces roughly ½ inch wide and ¾ inch long.

Cut the onion in half, from root to tip. Peel off the first layer of skin, and cut off the tip of the onion. Make slices about 1 cm apart in the onion from the tip almost to the root, leaving the root intact to hold the onion together. Turn the onion and slice across your slices, dicing the onion.

Get Cooking!

In a cast-iron or heavy-bottomed pan large enough to accommodate all the ingredients, warm the olive oil, add the onion, pancetta and mint. Cook gently until the onion is soft and the pancetta has rendered its fat.

Add the tripe, stir and add the wine. Allow it to bubble for a few minutes.

Add the tomatoes, stir, and bring to a slow boil, then reduce the heat to a simmer and cook, covered, for 20 – 25 minutes, or until the tripe is very tender but still has a slight chewiness.

Season with salt and pepper, then serve with a dusting of grated pecorino Romano.