Earlier this week, a curious reader asked the questions, “Where can one find tripe and head cheese when in Rome? Preferably followed by limoncello?” The answer is simple: the Testaccio market. Just yesterday as I was strolling through, I saw one of the butchers preparing a pig’s head for the head cheese process. In Italy the final product is called coppa di testa. Also on sale at his stall were strips of tripe and just 50 feet away at the alimentari, a bottle of limoncello was collecting dust on a shelf.
Categories: Food & Wine, Offal
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I just had a flash back to my parents making us eat pig’s feet for New Year’s Eve. My siblings and I were not fans.
I don’t think I will be trying head cheese any time soon. That is too much adventure for me.
November 26th, 2008 at 3:51 pmThat photo is nasty and intriguing all at the same time. I hope none of your readers are vegetarians. And I’m also glad head cheese is not a Thanksgiving delicacy by any means.
November 26th, 2008 at 8:31 pmAh, yes pigs feet. Another part of the animal that has been disappearing from tables in recent decades. thankfully, they sell those in testaccio, too.
November 26th, 2008 at 11:47 pmTo my vegetarian readers: that is a photoshopped picture…yeah, thats it! dont be alarmed. the pig wasnt dead it was just sleeping.
November 26th, 2008 at 11:55 pmHa ha, do you remember when we were in Bologna and we saw the whole piglet hanging from the hook? I loved that shop!
November 27th, 2008 at 2:46 pmYes! That was the cutest little piglet I’ve ever seen. Poor little guy.
November 27th, 2008 at 3:08 pmMmmm. Stuff that thing with combos and you’ve got a delicacy on your hands. Thank you, Katie!
November 27th, 2008 at 5:19 pmwell, combos will class up just about any dish. you should try out that recipe for your holiday party
November 28th, 2008 at 10:35 pm