By Antonio Carluccio and Priscilla Carluccio
Published 1997
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.
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