Trippa alla Romana Guide

A typical dish of tradition, always one of the best known, enriched with grated rombé and pecorino cheese. Poor but tasty dish in the Roman tradition is often consumed on Saturday.

Together with the other offspring such as the coratella, the pajata and the tail, the tripe forms the so-called fifth quarter of the cattle, that is, the less valuable part that in the past after slaughtering the animal and destined the best quarters to the noble lords , it was the only part remaining to poor families.