Trippa alla Romana (Italy)
Trippa alla Romana is a classic Roman offal dish made from beef or veal tripe slow-simmered in a rich tomato sauce with onions, carrots, celery, and often Pecorino Romano cheese. It is a staple of Roman cucina povera, or 'poor cooking,' which transforms humble ingredients into deeply flavorful meals. The dish is typically finished with a sprinkle of fresh mint or parsley.
🍽️ Nutrition at a glance
This dish is high in protein and relatively low in carbohydrates, with a moderate amount of fat depending on the cooking method and cheese used. A standard serving provides a good source of B vitamins, iron, and zinc, and typically ranges from 250 to 350 calories.
Nutrition breakdown
| Calories | 250 kcal |
| Protein | 22 g |
| Carbs | 5 g |
| Fat | 16 g |
| Fiber | 0 g |
| Sugar | 2 g |
| Sodium | 800 mg |
| Iron | 4.5 mg |
| Vitamin B12 | 3.0 µg |
| Zinc | 4.0 mg |
| Phosphorus | 250 mg |
| Selenium | 28 µg |
| Niacin (B3) | 8.0 mg |
| Riboflavin (B2) | 0.4 mg |
| Copper | 0.3 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it represents the Italian philosophy of 'cucina povera,' making a nutritious and celebrated meal from economical cuts of meat. Nutritionally, tripe is a surprisingly lean source of protein and is rich in collagen, which is beneficial for joint and gut health.
