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Trippa alla romana is an ancient recipe, traditionally prepared during Saturday lunch, so much so that nowadays in historic trattorias it is possible to see a sign that says "Sabato Trippa ". [3] The recipe of trippa alla romana has also spread thanks to Elena Fabrizi, an admirer of the popular dish of the Roman tradition. [4] The dish is ...
Trippa alla livornese. Trippa alla livornese; Trippa alla pisana – a tripe dish from Pisa, Italy, containing onion, celery, carrot, garlic fried in oil, with tomatoes and pancetta or guanciale, and topped with Parmesan cheese. Trippa alla Romana. Trippa alla Ragusana — a traditional Sicilian tripe stew from town of Ragusa flavoured with ...
In Italian cuisine, trippa alla fiorentina is a traditional dish of the Florence and trippa alla milanese or busecca is a traditional dish of Milan. Caldume (Italian) or quarumi (Sicilian) is a Sicilian dish of veal tripe stewed with vegetables, served as a street food in Palermo and Catania. [13]
Similar dishes exist throughout Latin America and Europe including mondongo, guatitas, dobrada and, in Italy, trippa alla romana. Hominy (in Northern Mexico), lime, onions, and oregano are used to season the broth. It differs from the Filipino dish of the same name, in that the latter does not use tripe, hominy, or a chili sauce.
Tripas à moda do Porto or dobrada à moda do Porto in Portuguese cuisine is a dish of beef stomach made with tripe with white beans, carrots and rice. It is considered the traditional dish of the city of Porto , in Portugal, and widely known across the entire country, where it is also simply called dobrada .
The old-fashioned coda alla vaccinara (oxtail cooked in the way of butchers) [6] is still one of the city's most popular meals and is part of most of Rome's restaurants' menus. Lamb is also a very popular part of Roman cuisine, and is often roasted with spices and herbs. [ 6 ]
Trippa alla milanese (Buseca in South America) Italy Argentina Uruguay: Offal Italian stew also common in Uruguay and Argentina, similar to Spanish callos, it is made of finely chopped mondongo (beef tripe), potatoes, and legumes such as lentils or chickpeas. Buddha Jumps Over the Wall: China: Fish Cantonese variation on shark fin soup: Buğu ...
Fegato alla veneziana, served with potatoes and polenta Sarde in saor. Bigoli in salsa: bigoli pasta served with an anchovy and onion sauce; Fegato alla veneziana: a high-class Venetian plate of liver, chopped and cooked together with chopped onions; Moleche: fried soft-shell crab of the species (Carcinus maenas).