Trippa alla romana (lit. 'Roman-style tripe') is a traditional dish of Roman cuisine.
History
Once a popular dish among the poorest inhabitants of Rome, trippa alla romana is today a staple of Roman cuisine. It is part of quinto quarto (lit. 'fifth quarter', or the offal of butchered animals),[1] 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.[citation needed]
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".[2]
The recipe of trippa alla romana has also spread thanks to Elena Fabrizi, an admirer of the popular dish of the Roman tradition.[3]
The dish is prepared with tripe, white onions, peeled tomatoes, carrots, white wine, pecorino romano cheese and pennyroyal leaves.[4]
See also
References
- ^ "The tradition of Quinto Quarto cuisine: Trippa alla Romana - L'Italo-Americano". Archived from the original on 21 May 2020. Retrieved 22 August 2019.
- ^ "Trippa alla romana: la storia di un classico del quinto quarto | Agrodolce". 5 May 2019. Archived from the original on 5 May 2019. Retrieved 16 June 2022.
- ^ "Tradizione povera e antica memoria, la trippa alla romana, da Joe Bastianich alla Sora Lella – La Voce di New York". 5 May 2019. Archived from the original on 5 May 2019. Retrieved 16 June 2022.
- ^ Recipe: Trippa alla Romana - Explore Parts Unknown by Anthony Bourdain
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This page was last edited on 1 April 2024, at 20:14