trippa

I am very obsessed with tripe. That is why I wrote a post about trippa alla romana back in June and am now revisiting the subject fewer than 3 months later. I don’t know what it is about bits of boiled stomach finished in tomato sauce that make me go nuts. Perhaps it is the way that the sauce sits in the folds of the tissue, lending its flavor to the otherwise bland substance. Or how grated pecorino mixed with sauce form a creamy paste on the slippery strips when mixed. Whatever it is, there is just something about the texture that makes trippa my secondo piatto of choice in Rome.

Some places I love for trippa alla romana are: Checchino dal 1887, Settimio al Pellegrino, Augustarello, and Roma Sparita.