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Lampredotto (Italian: [lampreˈdɔtto]) is a typical Florentine dish, made from the fourth and final stomach of cattle, the abomasum. [ 1 ] Lampredotto is derived from the Italian word for lamprey eels , lampreda , as the tripe resembles a lamprey in shape and color.
Trippa alla livornese; Trippa alla pisana – a tripe dish from Pisa, Italy, containing onion, celery, carrot, garlic fried in oil, with tomatoes and pancetta or guanciale, and topped with Parmesan cheese. Trippa alla Romana. Trippa alla Ragusana — a traditional Sicilian tripe stew from town of Ragusa flavoured with almonds, nuts and cinnamon.
Trippa alla romana is an ancient recipe, traditionally prepared during Saturday lunch, so much so that nowadays in historic trattorias it is possible to see a sign that says "Sabato Trippa ". [3] The recipe of trippa alla romana has also spread thanks to Elena Fabrizi, an admirer of the popular dish of the Roman tradition. [4]
Lampredotto; Lardo, ... Trippa, trippa alla milanese (or busecca), trippa alla parmigiana, trippa alla romana, trippa alla veneta; Valle d'Aosta Jambon de Bosses;
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Trippa (lit. ' tripe ') and other more humble cuts of pork or beef, like the typical 'o pere e 'o musso (pork's foot and cow's nose), and the zuppa di soffritto, a spicy soup with tomato and hot chili pepper; Braciole, pork rolls stuffed with raisins, pine nuts and parsley, fixed with toothpicks and cooked in ragù
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