Trippa di Mongana Alla Canepina

Veal Tripe Cooked in the Canepina Style

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

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.