An Italian tripe recipe from the Tuscany town of Arezzo , and made with tripe, meat ragu and flavoured with lemon.

Trippa alla Romana is an iconic Roman dish. And it is perhaps the best known regional Italian tripe recipe. It is made with tender tripe simmered in a rich tomato sauce and flavoured with freshly chopped mint.

Trippa all’ Anconetana is a classic Marche recipe of tripe cooked in herbs and lemon from the major port city of Ancona in the Marche region.

Trippa alla Ragusa is a traditional tripe stew from the beautiful Sicilian town of Ragusa flavoured with almonds, nuts and cinnamon.

Tripe stewed in a soffritto of onion, carrot and celery, simmered in white wine and stock with potatoes and borlotti beans. A simple, satisfying recipe from Friuli-Venezia Giulia.