Tripe is one of the most misunderstood parts of the cow. Although classified as an organ meat—part of the famous quinto quarto as the Romans say—well-cooked tripe has its own unique mild and subtle flavor, not at all like other organ meats such as liver or kidneys. Even for the doubtful, tripe is worth a […]
A good many people have an aversion to organ meats. Perhaps that’s because they are often not very well prepared—overcooking, which tends to accentuate the ‘mineral’ taste of organ meats and toughen their texture, is all too common. Or perhaps it’s just the idea of eating an organ, although why someone would happily eat […]
As we’ve mentioned before on this blog, Saturday is tripe day in Rome… sabato trippa, as the saying goes. The tripe served in our house is usually alla romana, but today I made something a bit different: buseca (which is Milanese dialect for tripe). While Roman-style tripe is quite assertive, this version is mild […]
As mentioned recently, veal tongue is a common part of a bollito misto, but tongue is also a wonderful dish all on its own. Although classified as an organ meat, tongue doesn’t taste ‘organ-y’ at all. Rather it tastes like a richest, most unctuous cut of beef you have ever had. If you haven’t tried […]
This is comfort food at its most comforting, one of the many humble but delicious dishes that typify popular Roman cooking: braised oxtail “butcher style”. The tail is one of those cuts of meat that are known in Italian as the quinto quarto, or literally the “fifth forth”. In the old days, animals were cut […]
Saturday is the traditional day in Italy to eat tripe—“sabato trippa”, as the expression goes—although that custom is, like so many old customs, fading fast. And organ meats in general are falling ever more out of favor, as elsewhere in the world. But for those of us who still love tripe, the Roman method is […]
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