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Trippa, Tripe, Bûsecca
Tripe
Appears in
By Antonio Carluccio and Priscilla Carluccio
Published 1997
Tripe is part of the stomach of ruminants such as calves. It is a dish that, if properly prepared, is delicious. Today, this is a national dish in Italy and people in every region and every town, whether poor or rich, eat tripe prepared in many different ways according to their own regional traditions.
Only perfect fresh tripe is worth eating, so it is important to start with the right cut of a high quality. Tripe is made from the four parts of a ruminant’s stomach. The ricciolino or riccia is the first section and looks like a curly gut full of glands and has a rich flavour. The second part is the rumirie, or blanket, and the third is the reticolo or honeycomb. The fourth is for me the best of all and is the millefoglie, so called because of its many membranes, which look like leaves or the pages of a book.