Trippa

Trippa, or tripe in English, refers to the edible lining of the stomachs of certain ruminant mammals, most commonly cattle, but also sheep or goats. In Italian cooking, trippa is prepared by thoroughly cleaning the membranes, parboiling to remove odor and grit, and then simmering slowly for extended periods. The result is a chewy texture and a mild, absorbent flavor that takes well to various sauces and broths.

Italian styles of preparation vary by region. A well-known example is Trippa alla Romana, which uses a tomato-based sauce with onions, garlic, white wine, and aromatics, often finished with Pecorino Romano. Other regional versions may use white sauces, greens, or different herbs, and are sometimes served with bread or polenta to provide additional substance.

In addition to Italy, tripe appears in dishes around the world in soups and stews. Similar preparations include Spain’s callos and various Latin American preparations that use tripe as a protein-rich ingredient. The preparation and seasoning can range from simple broths to robust, spiced sauces, reflecting local tastes and cooking traditions. Tripe is typically sold fresh or preserved and is valued for its texture and ability to carry the flavor of accompanying ingredients when cooked slowly.