Trippa alla romana

Trippa alla romana is a traditional dish of Roman cuisine, made by braising beef or veal tripe with white onions, peeled tomatoes, carrots, white wine, pecorino romano cheese and pennyroyal leaves. It belongs to the quinto quarto tradition of Roman offal cookery, which grew out of poorer households turning the animal parts left over after the finer cuts were sold into substantial meals. The dish was long associated with Saturday lunch in Rome, when trattorias hung signs reading Sabato Trippa, Saturday Tripe, to announce it, and its popularity was helped in the twentieth century by admirers such as the actress Elena Fabrizi. What began as food for Rome's poorest residents is now considered a staple of the city's traditional cooking. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/