Bigoli with Tripe

This recipe comes from the Sandoli family, who operate the Ristorante Due Leoni in Ariano nel Polesine in the province of Rovigo. This region, near where the Po River empties into the Adriatic, combines the cuisine of Emilia Romagna and the Veneto. “La Torchiata” comes from torchio, the Italian word for a press used to crush foods or to pass them through a particular form or mold. In this case we are talking about a bigolaro. This recipe