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.

Where to eat Trippa alla parmigiana in Parma

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

Book food experiences in Parma

Tasting and Biking Parma★ 5.0 (239)

Viator · 4 h

Tasting and Biking Parma

Enjoy a easy bike tour to visit a Parmigiano Reggiano cheesefactory and see all production chain, to know the secrets of this great cheese and the huge storage with th...

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Make it at home

Serves Serves 42 hr 30 minIntermediate

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

  1. Slice the tripe into finger-width ribbons.
  2. Sweat the vegetables in butter, add the tripe and let it take a little colour.
  3. Add passata and broth and simmer uncovered for 2 hours, topping up until the tripe is completely tender and the sauce clings.
  4. Finish off the heat with the extra butter and half the Parmigiano.
  5. Serve hot with the rest of the cheese over each bowl and bread alongside.

Editor tip. The dish is ready when a ribbon cuts with the side of a spoon; undercooked tripe loses the argument for the whole tradition.

Common allergens: Milk.