{"id":2194,"date":"2016-10-05T10:30:46","date_gmt":"2016-10-05T08:30:46","guid":{"rendered":"https:\/\/gusto.it\/?p=2194"},"modified":"2017-10-17T14:11:33","modified_gmt":"2017-10-17T12:11:33","slug":"roman-tripe","status":"publish","type":"post","link":"https:\/\/gusto.it\/en\/trippa-alla-romana\/","title":{"rendered":"Low-calorie and nutritious: Roman tripe"},"content":{"rendered":"<p>Roman tripe is a traditionally poor dish not only in terms of the ingredients it is made of but also \u2013 surprisingly \u2013 in terms of its caloric intake. Contrary to what is commonly thought, it is actually a food <em>light<\/em> which can be consumed in peace without fearing problems with the scales: in 100 grams of raw beef tripe there are only 85 calories and 3.69 grams of fat! It is therefore not a dish suitable only for those who can afford &quot;large binges&quot; but a <strong>low calorie food<\/strong>, simple and at the same time <strong>substantial and tasty<\/strong>. Undeniably, tripe may not be easy to digest but this depends on the structure of the protein tissues that compose it rather than on the lipid content.<\/p>\n<p>The cut of meat that tripe is made of is <strong>low-calorie, lean, rich in proteins, iron and group B vitamins<\/strong> and instead free of carbohydrates and fibre. It&#039;s part of the <strong>fifth-quarter of the bovine<\/strong> together with others <strong>offal<\/strong> such as coratella, coda and pajata: all typical foods of the <a href=\"https:\/\/gusto.it\/en\/taste-of-the-tavern\/roman-cuisine\/\">traditional Roman cuisine<\/a> and Lazio in general. These parts of the cattle were in fact those that remained for poor families after having allocated the best quarters to the nobles and were precisely the least valuable and therefore the least expensive to purchase. The tripe was a <strong>very popular dish in Lazio<\/strong> and typically consumed on Saturdays during lunch. \u201cThursday gnocchi, Friday fish, Saturday tripe\u201d: this was the usual menu and still today in some <a href=\"https:\/\/gusto.it\/en\/taste-of-the-tavern\/\">Roman taverns<\/a> typical, the &quot;tripe Saturday&quot; sign is posted to warn customers. Who doesn&#039;t know Sora Lella, the exceptional ambassador of this dish?<\/p>\n<p>In Italy there are many tripe-based recipes and they vary depending on the region. Tripe is in fact a very popular food both for its low cost and its unquestionable goodness. Among the many variations, however, the real recipe for tripe is the Roman one: this one<strong> it is prepared stewed<\/strong> with tripe cut into strips. The tripe is then poured onto chopped onion, carrots and celery and fried in oil, then browned with the tomato sauce and, at the end of cooking, the ingredients are added which differentiate it from all the others, making it special: <strong>mint and pecorino romano<\/strong> grated.<\/p>\n<p>Tripe can be consumed as a second course or as a single dish, ideal in any case for light cuisine. The caloric intake varies based on the ingredients with which you choose to prepare it but Roman tripe with sauce still remains a food <em>light<\/em> and nutritious, truly suitable for everyone.<\/p>","protected":false},"excerpt":{"rendered":"<p>La trippa alla romana \u00e8 un piatto tradizionalmente povero non solo per quello che riguarda gli ingredienti di cui \u00e8 composta ma anche &#8211; a sorpresa &#8211; per l\u2019apporto calorico. Contrariamente a quanto si pensa comunemente infatti si tratta di un cibo light che si pu\u00f2 consumare in tranquillit\u00e0 senza temere problemi con la bilancia: [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2197,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"5","_seopress_titles_title":"Ristorante dove mangiare la trippa alla romana - Centro storico di Roma","_seopress_titles_desc":"Dal quinto-quarto del bovino, la trippa, piatto ipocalorico e poco grasso, la trippa \u00e8 un piatto tipico romano che secondo tradizione di consuma il sabato. Dalla cucina povera romana e laziale, una gustosit\u00e0 che non pu\u00f2 mancare nelle osterie romane.","_seopress_robots_index":"","footnotes":""},"categories":[5],"tags":[],"class_list":["post-2194","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/posts\/2194","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/comments?post=2194"}],"version-history":[{"count":0,"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/posts\/2194\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/media\/2197"}],"wp:attachment":[{"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/media?parent=2194"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/categories?post=2194"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/tags?post=2194"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}