Rome
2.5 - 3 hours
Rome: Pasta & Tiramisu Class with Fine Wine by the Vatican
Discover the secrets to making authentic homemade pasta and tiramisu from a local chef. The cooking class takes place in a locally loved restaurant,...
from€35Check dates
History
Tripe was the Ghiaia market's working lunch, cheap offal cooked long until silky, and alla parmigiana here means what it says: finished with abundant Parmigiano Reggiano and butter rather than baked like the southern aubergine dish. Thursday was the traditional tripe day across the city's osterias. The countryside trattorias around Parma, Gaione and Vigatto especially, still list it beside the tortelli as a loyalty test.
Book a food experience
Tours, tastings and classes from the cities on this page, bookable on GetYourGuide.
Naples
3 hours
Naples Official Pizza Making Class & Tiramisu with wood oven
Roll up your sleeves and discover the flavors of Naples by making authentic pizza and creamy tiramisù with a passionate local chef. Cook, laugh, eat,...
from€29Check dates
Florence
Day trip · 12 hours
From Florence: Siena, San Gimignano, Pisa & Lunch at Winery
Discover the Chianti vineyards and medieval architecture of Siena, San Gimignano, and Pisa on a full-day tour. Depart from Florence and explore...
from€135Check dates
Common allergens: Milk
Make it at home
Ingredients
- 800g cleaned honeycomb tripe, precooked
- 1 onion, 1 carrot, 1 celery stick, finely chopped
- 60g butter plus 30g to finish
- 300g tomato passata
- 500ml beef broth
- 100g grated Parmigiano Reggiano
- Salt and black pepper
Method
- Slice the tripe into finger-width ribbons.
- Sweat the vegetables in butter, add the tripe and let it take a little colour.
- Add passata and broth and simmer uncovered for 2 hours, topping up until the tripe is completely tender and the sauce clings.
- Finish off the heat with the extra butter and half the Parmigiano.
- Serve hot with the rest of the cheese over each bowl and bread alongside.
Tip from the editors. The dish is ready when a ribbon cuts with the side of a spoon; undercooked tripe loses the argument for the whole tradition.
Where to eat trippa alla parmigiana
Trippa alla parmigiana in Parma
Trattoria Antichi Sapori ★ 4.5
Trattoria Antichi Sapori's Bib Gourmand menu in Gaione holds tortelli at 12 euro and trippa alla parmigiana at 14, countryside prices ten minutes from Parma.
TryTortelli and trippa
TipWeekday lunch is the quiet, cheap slot; Sunday needs a booking and patience.
Trattoria del Grillo ★ 4.1
Trattoria del Grillo in Vigatto won TV Parma's contest for the city's best torta fritta, pairing the fried puffs with Ponte Romano prosciutto crudo.
OrderTorta fritta with prosciutto crudo, about 6.50 euro the basket.
TipReservations are phone-only. The torta fritta arrives in waves, so pace the salumi board or the pasta courses will defeat you.
I Tri Siochett ★ 4.3
I Tri Siochett prices tortelli d'erbetta around nine euro and seconds under fifteen at Parma's edge, Bib Gourmand cooking at trattoria-of-old prices.
TryTortelli d'erbetta
TipMichelin files it under 'on a budget' and the menu agrees: pasta at 9 euro, mains topping out near 15.
More cities are in research. Want trippa alla parmigiana covered somewhere specific? Tell us where you want to eat.