Trippa alla romana
Trippa alla Romana is a traditional dish of the cuisine of Rome, Italy.History
Once a popular dish among the poorest inhabitants of Rome, Trippa alla Romana is today a staple of Roman cuisine. It is part of quinto quarto., a type of cuisine born from poor, peasant kitchens. Each animal was divided into quarters, The first quarter, consisted of the best cuts and these went to the nobility. The second quarter was for the clergy. The third quarter was for the bourgeois class, and the fourth quarter was for soldiers. All that was leftover became quinto quarto and was distributed among the rest of the population.
The dish is prepared with tripe, white onions, peeled tomatoes, carrots, white wine, Pecorino Romano cheese and lesser calamint leaves
