Tag Archives: Tripe

Trippa con patate (Tripe and potatoes)

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 […]

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Buseca alla milanese (Milanese-Style Tripe)

  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 […]

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Trippa alla romana (Roman-Style Tripe)

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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