More than tripe - a Ligurian love affair
Liguria loves tripe Mad about entrails - from Apicius to Escoffier, Bergese, Brera, Veronelli, Camporesi, Monelli, Carnacina, Alberini, Gualtiero Marchesi... Need I say more? Italy's love affair with offal also shows in idioms and movie quotes. Braised by the Greeks and used by the Romans in their numberless hearty types of sausage, tripe started to feature in several volumes in the 14th century. The term "tripe" does not relate to the intestines. It refers to a section of the digestive system, located between the oesophagus and the stomach. Tripe: rumen, reticulum, and omasum. The stomach itself (abomasum) is not part of the intestine. The reticulum and rumen are tasty and lean; the omasum is the most delicate part. The abomasum is the main star in Florence's legendary lampredotto . Opt for scarcely processed tripe: the best variety is the so-called "grey" one, washed and quickly bleached. It would take hundreds of pages to explore the whole I...
