Love Pasta Primavera? In Italy, there’s actually no traditional dish called Pasta Primavera. Pasta Primavera is instead an American dish invented in the 1970s. In this recipe, we’ll show you something better: an Italian spring pasta dish that most certainly served as inspiration for the Pasta Primaveraāin other words, an authentic Italian Pasta Primavera recipe!
Pasta Vignarola Romana uses a traditional Italian Mixed Vegetables recipe from Rome as its condiment! With fava (broad beans), peas, lettuce, mint, spring onions and artichokesāthe traditional Vignarola Romana is a celebration of spring vegetables! In fact, the name of this dish is a direct reference to the vegetables that traditionally grow ‘between the grape rows’ (vignarola) in Rome in the spring. It’s become common in the region to combine a few tablespoons of this delicious veggie mix with pasta (and sometimes cheese) to make Pasta Vignarola Romana.
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Pasta Affair: 50 Authentic Italian Recipes
While tripe isnāt for everyone, this is the definitive Italian Tripe recipe for anyone who likes beef tripe. The sauceāwith tomato, mint, white wine and pecorino cheeseāis divine.
This recipe uses beef tripe parts from all three edible stomachs of the cow. Preparing tripe is not complicatedāthe complicated part may be finding it at a local butcher!
Tripe is extremely nutritious! It is low in fat and high in protein. In ancient times, it was a main source of nutrition for poor Italians who couldnāt afford choicer cuts of meat.
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Learn how to make Italian Tripe recipe with our video recipe, filmed in Italy:
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How to Make Italian Tripe
For the complete recipe for making Roman Tripe, check out the recipe card below!
What is Tripe?
Tripe is the edible stomachs of the cow. There are three, each with a different texture.
Boil it for 15 minutes.
Even if the tripe you’ve purchased is already clean, we recommend boiling it in salt water with onion, carrot and celery for 15 minutes to remove any lingering odor.
Serve with bread!
Italian Tripe is traditionally served with bread for a fantastic scarpetta (sopping up the sauce).
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Seductive strands of pasta and sumptuous saucesā¦ Are you ready to indulge in an unforgettable Pasta Affair? This cookbook is a must-have for any serious lover of Italian food, featuring over 50 classic pasta recipes you can make at home!
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Tomato Products We Recommend
This tripe recipe calls for crushed tomatoes. In Italy, Italians have a secret for crushed tomatoes: they use or buy whole peeled tomatoes, remove the seeds and ‘water’ and then crush them with a blender or by hand. Why not just buy crushed tomatoes?
Italians know that canned crushed tomatoes tend to be less sweet than passata (purƩe) or whole peeled canned tomatoes. This is because skins and seeds often make their way into crushed tomato products, which produces a less sweet product.
For dishes like Roman Style Tripe (Trippa alla Romana), here in the PIATTOā¢ kitchen we tend to use:
To find out more about why, check out our guide on best canned tomatoes for sauce!
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Other Italian Tripe Recipes
Check out the traditional recipe for Trippa alla Fiorentina (Florence Style Tripe) on our website!
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Italian Tripe Recipe – Trippa alla Romana
Ingredients
- 2.2 lb beef tripe cleaned
- 1 onion for pre-cooking the tripe
- 1 carrot for pre-cooking the tripe
- 1 rib celery for pre-cooking the tripe
- 1 onion chopped
- Ā½ carrot chopped
- 1 rib celery chopped
- 28 oz crushed tomatoes
- handful fresh mint minced
- 4 tbsp pecorino romano cheese finely grated
- Ā½ cup dry white wine
- 4 tbsp olive oil or as needed
- fresh chili peppers to taste
- fine salt to taste
- black pepper to taste
Instructions
Pre-Cook the Tripe
- Boil the tripe for 15 minutes in salted water with a whole onion, carrot and celery to remove the last of the odor. Drain and set aside.
SautƩ the Tripe
- Coat the bottom of a skillet generously with olive oil. SautƩ the chopped onion, carrot and celery over medium-low heat until the onions start to appear translucent.
- Add the tripe to the vegetables and salt and pepper to taste. Cook for a few minutes over medium heat.Ā
- Add a Ā½ cup of white wine. Stir, and cook until the wine has evaporated.Ā
Make the Sauce
- Add crushed tomato and a 1 1/2 cups of water to the tripe.Ā
- Bring the sauce to a boil. Add a handful of fresh mint and a pinch of salt.
- Cover and cook the tripe in the sauce over medium-low heat for 2 hours.
Finish with Pecorino Cheese
- After the two hours, turn off the heat and add about 4 Tbs of freshly grated Pecorino Romano cheese. Stir to melt the cheese.Ā Feel free to top with more pecorino when you serve the dish. Ā
Video
Nutrition
At PIATTOā¢ Recipes, we try to share with you the most authentic version of an Italian dish whenever possible. In this case, there does not appear to be one classic recipe for Pasta Vignarola Romana in Italy. However, we think ours does the Romans justice!
Fresh fava (broad beans) and pecorino romano cheese are a classic Italian combination! Our recipe combines the Vignarola Romana mixed vegetables with pasta and a creamy pecorino cheese pasta similar to that found in another traditional Roman food recipe: Spaghetti Cacio e Pepe.
Make it Faster!Ā Use frozen peas and/or canned artichoke hearts to make this dish more quickly or when the fresh ingredients aren’t in season.
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Watch the video recipe for Pasta Vignarola Romana!
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Authentic Italian Pasta Primavera (‘Pasta Vignarola Romana’)
Ingredients
'Vignarola Romana' Mixed Vegetables
- 9 oz fava beans (broad beans)
- 4 oz peas fresh or frozen
- 6 artichoke hearts fresh or canned (not marinated)
- 5 leaves romaine lettuce or to taste
- 2 spring onions thinly sliced
- 4 leaves fresh mint spearmint to replace the traditional pennyroyal
- 5 tbsp olive oil extra virgin
- fine salt to taste
- black pepper to taste
Pasta Vignarola Romana
- 5 tbsp from the 'Vignarola Romana' mix above!
- 7 oz pecorino cheese finely grated
- 3.5 oz hot pasta water from boiling the pasta
- 1 tbsp black pepper freshly ground
- 11 oz paccheri or another tube pasta: penne, rigatoni…
Instructions
Make the 'Vignarola Romana' Mixed Vegetables
- Thinly slice the spring onions. Quarter the artichoke hearts if they aren't already. Cut the lettuce into bite-size pieces.6 artichoke hearts, 2 spring onions, 5 leaves romaine lettuce
- Cover the bottom of a large skillet generously with olive oil. Heat the oil over medium heat. SautĆ© the thinly sliced spring onions to the pan and cook until they are tender.Ā5 tbsp olive oil
- Add the quartered artichoke hearts to the pan with the onions along with Ā½ cup of filtered water. Cook covered for 5 minutes.Ā
- Add the fava (broad beans) and peas to the pan. Add a Ā¼ cup of water and cook covered for 15 minutes. Check periodically to see if the vegetables have reached the level of tenderness that you prefer.Ā9 oz fava beans, 4 oz peas
- When the rest of the vegetables are cooked to your liking, add bite-size pieces of the lettuce. Give everything a quick stir and cook for about a minute to wilt the lettuce.
- Add the mint at the end (off the heat), letting it infuse the vegetables for a minute or so before serving. Buon appetito!4 leaves fresh mint
Toast the Pepper
- Add freshly ground black pepper to a dry skillet over low heat. Toast just until you smell it, then remove from heat and set it aside for later.1 tbsp black pepper
Partially Cook the Pasta
- Add the pasta to a pot of boiling water. Use less water than you normally would to boil the pasta. This will create a pasta water richer in starch which we can then use to make the sauce! Set the timer for Ā¾ the time recommended in the package instructions for āal denteā pasta.Ā Weāll finish cooking the pasta in the skillet.11 oz paccheri
Make the Pecorino Paste
- Combine the finely grated pecorino cheese with some pasta water from the boiling pasta. Add the pasta water slowly to the cheese, mixing vigorously. Mix until you have made a smooth paste. Then, set the cheese sauce aside.Technically, the water should never be hotter than 140Ā° F (59Ā° C) when you add it to the cheese in order to avoid clumps. However, by drizzling the hot pasta water in slowly and mixing continuously you can typically avoid using a thermometer.7 oz pecorino cheese, 3.5 oz hot pasta water
Add Pasta Water Pepper
- Add a few ladles of hot pasta water to the toasted pepper in the skillet. Simmer the water on medium heat to infuse the water with pepper.
Finish Cooking the Pasta
- When the pasta has cooked Ā¾ of the way, transfer it to the skillet with the infused pepper water. Add 2 more ladles of pasta water and finish cooking the pasta to 'al dente.'
- Add the mixed vegetables (vignarola)Ā to the cooking pasta.fine salt, 5 tbsp from the 'Vignarola Romana' mix above!
Finish with Cheese
- When the pasta has finished cooking, remove it from the heat.Add the pecorino paste and mix to combine it with the hot pasta. Serve!
