Tripe stewed soft with tomato, butter and broth, finished under so much Parmigiano it barely needs the name explained. Market-day food that Parma's trattorias never dropped.

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.

3 editor picks for Trippa alla parmigiana in Parma, ranked by editorial score. All Parma signature dishes · Trippa alla parmigiana across every city.