/Trippa alla Romana

Trippa alla Romana

trippa

Trippa alla romana, tripe Roman style, is one of my favorite local dishes. It’s not one of those things I EVER make at home, but when I go out, I order it religiously. Last week I went to Checchino dal 1887 for dinner where the sauce the tripe is cooked and served in is rich and complex. The flavors of the slowly cooked tomatoes, onions, carrots, celery, cloves, and mint blend together and lend their taste to the strips of tender tripe. There is definitely no shortage of organ meats to choose from at Checchino; animelle (sweetbreads), cervelli (brains), testicoli (testicles), and pajata are all featured on the menu. But I think tripe is the gateway offal. At least that is how I started, and once I did there was no turning back.

2016-01-07T14:37:54+00:00 June 24th, 2009|Categories: Gastronomic Traditions, Offal, Rome & Lazio|17 Comments

17 Comments

  1. Miss Expatria June 25, 2009 at 1:42 pm - Reply

    “Gateway offal” hahahhahaah. The very last thing I ate before leaving Rome was the pasta can animelle and the trippa. Do you know I’ve never been to Checchino dal 1887???

  2. JP June 25, 2009 at 5:12 pm - Reply

    Checchino dal 1887 has fantastic pasta carbonara too. Not a fan of trippa. We should take Grandpa there next time he’s in Roma – the two of you can eat it to your hearts content!

  3. Katie June 29, 2009 at 1:22 pm - Reply

    @MissExpatria Checchino is great and their ingredients are meticulously sourced from produttori laziali, not a given any longer in Roman restaurants as you know. You can definitely have excellent quinto quarto elsewhere but this is the best place for the inexperienced to begin.

    @JP oh yeah, this is the first stop the next time you guys come to visit!

  4. Grandpa Cipollina July 4, 2009 at 3:41 pm - Reply

    read your list of organ meats, very insteresting, but you missed the spleen.

    • Katie July 5, 2009 at 1:42 am - Reply

      pane ca’ meusa, and spleen in general are, is always on my mind.

  5. Tripe? Again?! September 9, 2009 at 8:28 pm - Reply

    […] 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 […]

  6. Tom September 11, 2009 at 4:58 pm - Reply

    We’re going to Checchino dal 1887 in December (three weeks in Italy…I’m literally counting the days: just 91 to go!) with Maureen Fant through Context Travel. We can’t wait! Been there once before and have been longing to have the pajata again ever since!

  7. Gnocchi Thursday November 1, 2009 at 2:17 am - Reply

    […] designated sacred to specific ingredients. Friday one eats baccala’ (cod); Saturday is for trippa; Thursday is gnocchi […]

  8. Testaccio, Rome’s Open Air Museum November 15, 2009 at 2:25 am - Reply

    […] and poor cuts of meat. The recipes and ingredients of this late 19th century cucina romana like trippa alla romana, la pajata, and coda alla vaccinara (braised oxtail) can still be found in the trattorie and […]

  9. 00100, Testaccio December 7, 2009 at 3:57 am - Reply

    […] latter are wedges of dough stuffed with ingredients and recipes typical of la cucina povera like trippa alla romana, la coratella (sauteed heart, lungs, and liver), coda alla vaccinara (braised oxtail), to name a […]

  10. […] (carciofi alla giudia, pizza con prosciutto e fichi), others are not (spaghetti alla gricia, trippa alla romana), still others could go either way […]

  11. Rome Pizza Showdown: Callegari vs Bonci September 17, 2010 at 11:09 pm - Reply

    […] try a baguette stuffed with garofolato (beef spiced with cloves in a tomato sauce) or, better yet, trippa alla romana. Like the trapizzini, these towers of saucy goodness are messy, but a good baguette in Rome??!! […]

  12. […] Trapizzini are a portable, if messy, addition to the Roman street food scene. Fillings included trippa alla romana, meatballs, tongue in a garlicy parsley sauce, and bits of oxtail in tomato sauce. There is also a […]

  13. […] common dish is trippa alla romana, or Roman-style tripe (cow’s stomach). This is a dish where tripe is cut into long strips and […]

  14. Iwannago.co - Dream Plan and Escape - Eat Your Way Around Rome March 2, 2011 at 11:25 am - Reply

    […] common dish is trippa alla romana, or Roman-style tripe (cow’s stomach). This is a dish where tripe is cut into long strips and […]

  15. […] piatto comune è trippa alla romana , o la trippa alla romana (stomaco di mucca). Questo è un piatto in cui viene tagliato trippa a […]

  16. […] Roman pasta dish, like Bucatini all’Amatriciana, Spaghetti alla Carbonara or Cacio e Pepe. Or Trippa alla Romana if you’re feeling […]

Leave A Comment