Dish

Trippa alla Parmigiana

Parmigiana tripe

Trippa alla Parmigiana is made by simmering tripe in a tomato sauce that is flavored with garlic, onion, and Parmesan cheese. The dish is typically served with a side of crusty bread or polenta, which is perfect for soaking up the rich sauce.

European cuisine› Mediterranean cuisine› Italian cuisine

Offal Dish

Origins and history

Trippa alla Parmigiana is a classic Italian dish that has been enjoyed for centuries. It is believed to have originated in the Emilia-Romagna region of Italy, where tripe is a popular ingredient in many dishes. The dish is typically served as a main course and is a favorite among Italian families.

Dietary considerations

This dish is high in protein and calcium, making it a good option for those looking to increase their intake of these nutrients. However, it is not suitable for vegetarians or vegans.

Variations

There are many variations of Trippa alla Parmigiana, with some recipes calling for additional ingredients such as olives or capers. Some versions also use different types of cheese, such as Pecorino Romano or Gorgonzola.

Presentation and garnishing

Trippa alla Parmigiana is typically served in a deep bowl, with the crusty bread or polenta served on the side. The dish can be garnished with fresh parsley or Parmesan cheese for added flavor and color.

Tips & Tricks

Be sure to simmer the tripe slowly over low heat to ensure that it becomes tender and flavorful. The tomato sauce can be adjusted to taste by adding more or less garlic or Parmesan cheese.

Side-dishes

Crusty bread or polenta are traditional side dishes for Trippa alla Parmigiana, as they help to soak up the rich tomato sauce. A simple salad of arugula, cherry tomatoes, and shaved Parmesan cheese can also be served alongside the dish.