Trippa alla Romana ("Roman

tripe Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep. Types of tripe Beef tripe Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a cow's st ...

") is a traditional dish of the cuisine of

Rome , established_title = Founded , established_date = 753 BC , founder = King Romulus (legendary) , image_map = Map of comune of Rome (metropolitan city of Capital Rome, region Lazio, Italy).svg , map_caption ...

Italy Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is located in the middle of the Mediterranean Sea, and its territory largely coincides with the homonymous geographical re ...

History

Once a popular dish among the poorest inhabitants of Rome, Trippa alla Romana is today a staple of

Roman cuisine Roman cuisine comes from the Italian city of Rome. It features fresh, seasonal and simply-prepared ingredients from the Roman Campagna.Boni (1930), pg. 13. These include peas, globe artichokes and fava beans, shellfish, milk-fed lamb and goat, ...

. It is part of quinto quarto (literally "the fifth quarter", or the offal of butchered animals)., a type of cuisine born from poor, peasant kitchens. Each animal was divided into quarters (quarti), The first quarter (primo quarto), consisted of the best cuts and these went to the nobility. The second quarter was for the clergy. The third quarter (terzo quarto) was for the bourgeois (or merchant) class, and the fourth quarter was for soldiers. All that was leftover became quinto quarto and was distributed among the rest of the population. It is an ancient recipe, traditionally prepared during the Saturday lunch, so much so that even today in the historic trattorias you can read the sign that reads "Sabato Trippa". The recipe of Trippa alla Romana has also spread thanks to

Elena Fabrizi Elena Fabrizi (; born Elena Fabbrizi; 17 June 1915 – 9 August 1993), popularly known as sora Lella ("Mrs. Lella" in Romanesco), was an Italian stage, television and film actress, and a television personality. Life and career Born in Rome, th ...

, an admirer of the popular dish of the Roman tradition. The dish is prepared with

white onion White onion or ''Allium cepa'' (“sweet onion”) are a cultivar of dry onion which have a distinct light and mild flavour profile. Much like red onions, they have a high sugar and low sulphur content, and thus have a relatively short shelf life ...

s, peeled

tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...

es,

carrot The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', nat ...

white wine White wine is a wine that is Fermentation in winemaking, fermented without skin contact. The wine color, colour can be straw-yellow, yellow-green, or yellow-gold. It is produced by the alcoholic fermentation of the non-coloured Juice vesicles, ...

Pecorino Romano Pecorino Romano () is a hard, salty Italian cheese, often used for grating, made with sheep's milk. The name "pecorino" simply means "ovine" or "of sheep" in Italian; the name of the cheese, although protected, is a simple description rather than ...

cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...

and pennyroyal leaves.Recipe: Trippa alla Romana - Explore Parts Unknown by Anthony Bourdain
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References

Offal Beef dishes Cuisine of Lazio {{Meat-stub