main dishes sardinian

Trippa alla Sarda

Tripe simmered with tomato, onion, garlic, mint, and pecorino. A straightforward Sardinian pan dish without saffron.

Gluten-Free Nut-Free Low Carb
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Prep 20 min
Cook 1h 10m
Total 1h 30m
Servings 4
Difficulty Easy

Ingredients

Tripe

Aromatics

Sauce

Herbs

Finish

Cooking

Seasoning

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Instructions

  1. Wash the tripe in boiling water, then rinse it well under running water.

  2. Boil it in salted water for about 30 minutes, drain it thoroughly, and cut it into strips.

  3. Warm the olive oil in a pot and soften a very fine mince of onion and garlic.

  4. Add the tripe and let it roast lightly in the aromatics.

  5. Add the tomato, salt lightly, and the fresh mint. Cover and simmer over low heat for about 40 minutes.

  6. Serve the tripe hot with grated pecorino on top.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Cheese
Pecorino Romano
40 g
Vegetables
Garlic
6 g
Onion (Yellow/White)
110 g
Canned Tomatoes (Crushed/Diced)
400 g
Oils & Fats
Extra Virgin Olive Oil
27 g
Herbs & Spices
Fresh Mint
10 g
Salt
6 g
Other
Tripe (Raw)
1000 g

Per Serving

356kcalCalories
36gProtein
11gCarbs
19gFat
3gFiber
Sodium
531mg23% DV
Potassium
607mg13% DV
Calcium
365mg28% DV
Iron
3.3mg18% DV
Magnesium
61mg15% DV
Vitamin C
20.8mg23% DV
Vitamin A
41µg5% DV
Vitamin K
10.6µg9% DV
Folate
28µg7% DV
Tripe (Raw)
Garlic
Onion (Yellow/White)
Canned Tomatoes (Crushed/Diced)
Fresh Mint
Pecorino Romano
Extra Virgin Olive Oil
Salt
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Trippa alla Sarda belongs on the Sardinian home table. I build it around tripe, garlic, and onion.

I wash the tripe in boiling water, then rinse it well under running water. I boil it in salted water for about 30 minutes, drain it thoroughly, and cut it into strips.

I add the tomato, salt lightly, and the fresh mint. I cover and simmer over low heat for about 40 minutes. I serve the tripe hot with grated pecorino on top.

Part of: The Sardinian Kitchen

Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide