Trippa alla Napoletana belongs to an honest old Naples tradition of cucina di recupero. A tradition of wasting not one part of an animal. Tripe came from the local butcher, already cleaned and cut, wrapped in paper. It cost little but fed many. Ask anyone who grew up in Naples…
Trippa con Patate alla Calabrese is a spicy tripe recipe of tripe with potatoes. It comes from the heart of Calabria, one of Italy’s spiciest and most tradition-rich regions. This Italian tripe recipe has been cooking away in the Calabrian hills for generations. Tripe and potatoes simmering gently in spicy…
Trippa all’Aretina (Arezzo tripe) is a tripe dish that is cooked in a meat ragù, finished with lemon zest and juice. It sounds like two separate meals collided in the best possible way – and that is more or less what happened. Arezzo sits in the south-east of Tuscany,…
Trippa alla Romana (Roman-style tripe) is one of Italy’s best known tripe dishes. Beef tripe slow-cooked in a tomato sauce until tender with pancetta, finished with fresh mint and Pecorino Romano DOP. It comes from the working-class food tradition of Testaccio, the neighbourhood built around Rome’s historic slaughterhouses, and…
Every Italian region has its own tripe recipe. And the Marche region is no exception. Trippa all’ Anconetana is a humble yet surprisingly satisfying tripe dish from the port town of Ancona. A place where the Adriatic Sea meets rolling hills and fertile farmland. If you’re a fan…
Trippa alla Ragusana: A Middle Eastern Twist on an Italian Favourite Trippa alla Ragusana is a traditional Sicilian tripe stew from the beautiful town of Ragusa. This dish is flavoured with nuts and cinnamon which give it that Middle Eastern twist that is the signature of so many…