Trippa alla romana is a traditional dish of Roman cuisine.
Once a popular dish among the poorest inhabitants of Rome, trippa alla romana has become a staple of Roman cuisine. It is part of quinto quarto (lit. 'fifth quarter', or the offal of butchered animals), [1] a type of cuisine born from poor, peasant kitchens. Each animal was divided into quarters (quarti); the first quarter (primo quarto) consisted of the best cuts and these went to the nobility. The second quarter was for the clergy. The third quarter (terzo quarto) was for the bourgeois (or merchant) class, and the fourth quarter was for soldiers. All that was leftover became quinto quarto and was distributed among the rest of the population, including the vaccinari (butchers). [2]
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]
The dish is prepared with tripe, white onions, peeled tomatoes, carrots, white wine, pecorino romano cheese and pennyroyal leaves. [5]
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Gnocchi are a varied family of dumpling in Italian cuisine. They are made of small lumps of dough, such as those composed of a simple combination of wheat flour, potato, egg, and salt. Variations of the dish supplement the simple recipe with flavour additives, such as semolina flour, cheese, breadcrumbs, cornmeal or similar ingredients, and possibly including herbs, vegetables, and other ingredients. Base ingredients may be substituted with alternatives such as sweet potatoes for potatoes or rice flour for wheat flour. Such variations are often considered to be non-traditional.
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Carciofi alla romana is a typical dish of Roman cuisine of pan braised artichokes. During spring-time in Rome, the dish is prepared in each household and is served in all restaurants. It represents one of the most famous artichoke dishes of the Roman cuisine, another being carciofi alla giudia, a deep-fried artichoke dish that originated in the Jewish community of Rome.
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