Trippa di Mongana Alla Canepina

The most important ingredient of this traditional winter dish from the Marche is the ham bone, which imparts a delicious flavour. It is a dish from the province of Ancona and varies slightly from one village to another. The final result is a rich, rib-sticking concoction which is served with big slabs of coarse country-style bread, lightly toasted, then sprinkled with olive oil. The best kind of tripe is calf’s, although lamb’s tripe can be used.