Tripe Trastevere-style

Every time I see tripe in a trusted restaurant I order it immediately because, like pasta e fagioli, it is one of those dishes by which you can measure the chef’s abilities. It is a simple dish and very tasty indeed, provided you have the right sort of tripe - not bleached or precooked, so that it still has lots of flavour. Tripe and other types of offal used to be eaten by the poor, since they were the cheapest cuts of meat. Today offal is a gourmet speciality.

In Tra