Trippa alla Romana at Il Posto Accanto.
Recipe:
Tripe with Rosemary and Cacio di Roma
I love tripe Italian-style, with wine, tomatoes, herbs, and a topping of pecorino cheese. I love the taste of tripe in general; it’s really unlike any other food, in looks, for sure, but also in flavor. To me it makes the most tender, full-bodied, delicious stew, soaking up all the wine and herbs and onion and garlic it can, so by the time you’ve finished simmering it, you’ve got something really special in the pot. I know many people in this country don’t feel this way, not even in New York, where people will eat just about anything in the name of rustic trendiness. I guess tripe has not yet had its day, or possibly it tried having its day about six years ago but most people just couldn’t deal with it (it did seem to be on more trattoria menus a few years back; I guess many chefs just gave up trying to convert people). (more…)
Erica De Mane 