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.