Trippa alla romana, tripe Roman style, is one of my favorite local dishes. It’s not one of those things I EVER make at home, but when I go out, I order it religiously. Last week I went to Checchino dal 1887 for dinner where the sauce the tripe is cooked and served in is rich and complex. The flavors of the slowly cooked tomatoes, onions, carrots, celery, cloves, and mint blend together and lend their taste to the strips of tender tripe. There is definitely no shortage of organ meats to choose from at Checchino; animelle (sweetbreads), cervelli (brains), testicoli (testicles), and pajata are all featured on the menu. But I think tripe is the gateway offal. At least that is how I started, and once I did there was no turning back.
Categories: Gastronomic Traditions, Offal, Rome & Lazio
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Pingback from Tripe? Again?!
September 9th, 2009 at 8:28 pm[...] am very obsessed with tripe. That is why I wrote a post about trippa alla romana back in June and am now revisiting the subject fewer than 3 months later. I don’t know what [...]
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Pingback from Gnocchi Thursday
November 1st, 2009 at 2:17 am[...] designated sacred to specific ingredients. Friday one eats baccala’ (cod); Saturday is for trippa; Thursday is gnocchi [...]
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Pingback from Testaccio, Rome’s Open Air Museum
November 15th, 2009 at 2:25 am[...] and poor cuts of meat. The recipes and ingredients of this late 19th century cucina romana like trippa alla romana, la pajata, and coda alla vaccinara (braised oxtail) can still be found in the trattorie and [...]
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Pingback from 00100, Testaccio
December 7th, 2009 at 3:57 am[...] latter are wedges of dough stuffed with ingredients and recipes typical of la cucina povera like trippa alla romana, la coratella (sauteed heart, lungs, and liver), coda alla vaccinara (braised oxtail), to name a [...]
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Pingback from Guide to Responsible Food Tourism in Rome
July 21st, 2010 at 2:04 pm[...] (carciofi alla giudia, pizza con prosciutto e fichi), others are not (spaghetti alla gricia, trippa alla romana), still others could go either way [...]
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“Gateway offal” hahahhahaah. The very last thing I ate before leaving Rome was the pasta can animelle and the trippa. Do you know I’ve never been to Checchino dal 1887???
June 25th, 2009 at 1:42 pmChecchino dal 1887 has fantastic pasta carbonara too. Not a fan of trippa. We should take Grandpa there next time he’s in Roma – the two of you can eat it to your hearts content!
June 25th, 2009 at 5:12 pm@MissExpatria Checchino is great and their ingredients are meticulously sourced from produttori laziali, not a given any longer in Roman restaurants as you know. You can definitely have excellent quinto quarto elsewhere but this is the best place for the inexperienced to begin.
@JP oh yeah, this is the first stop the next time you guys come to visit!
June 29th, 2009 at 1:22 pmread your list of organ meats, very insteresting, but you missed the spleen.
July 4th, 2009 at 3:41 pmpane ca’ meusa, and spleen in general are, is always on my mind.
July 5th, 2009 at 1:42 amWe’re going to Checchino dal 1887 in December (three weeks in Italy…I’m literally counting the days: just 91 to go!) with Maureen Fant through Context Travel. We can’t wait! Been there once before and have been longing to have the pajata again ever since!
September 11th, 2009 at 4:58 pm