Trending on OpenTable Restaurant Reviews: Tripe

tripe Trending on OpenTable Restaurant Reviews: Tripe
Tripe alla parmigiana, grilled bread, soft herbs at Balena in Chicago, Illinois.

Long before offal was in vogue in this country, I once (Once!) tried tripe. I was a kid attending a very Sopranos-like gathering at a friend’s home. Trays of old-school Italian and Italian-American delights were spread out buffet-style for guests. As I made my way down the line, I happened upon one that appeared to be yet another tray of saucy, cheesy goodness with some sort of protein, so I greedily heaped a healthy serving on my plate. I wasn’t sure what it was at first, but even before someone told me it was tripe, I knew it wasn’t for me. Since then, to the joy of more adventurous eaters, tripe and other forms of offal have taken center plate, if you will, at restaurants. Beyond frugality, offal offers diners different tastes and textures, and enlightened chefs consider it the best way to honor the animal — by carefully and creatively using every bit. Tripe, otherwise known as the lining of an animal’s stomach, typically cow, is turning up on scores of menus. While I won’t be ordering it, many folks are. Find out they’re saying about this offal offering.

Angèle Restaurant & Bar, Napa, California: “Our dinner was like an evening in the French countryside. The sweetbreads on the menu were done perfectly. The tripe on special was very flavorful. These items are not commonly found on U.S. menus.”

Ava Gene’s, Portland, Oregon: “The menu has unique preparation of Italian favorites, and everything we ordered was just great and flavorful. Best tripe I’ve had, including Batali’s.”

Babbo Ristorante, New York, New York: “Sweetbreads are to die for, the best tripe ever, testa luscious and unctuous as anything you’ve had. Hard to go wrong with nearly anything on the menu.”

Cafe 2825, Atlantic City, New Jersey: “It’ s traditional Italian done very well. My husband adores their tripe.”

Charlie Bird, New York, New York: “Run, do not walk before word gets put. This place is amazing!!! Tripe was to die for!”

* COCO500, San Francisco, California: “Our party tried some favorites — squash blossom-truffle oil flatbread from the wood burning oven, housemade pate, tripe, and beef cheeks. All were delicious.”

Da Silvano, New York, New York: “Great food, great service, best tripe alla fiorentina, and best for people watching. ”

* Daniela’s Restaurant, Naples, Florida: “Food is prepared a little different than in my region of Romania, but very good. Tripe soup is to die for! We will definitely be back.”

Franco, St. Louis, Missouri: “Our server recommended the tripe appetizer. My wife and I were intrigued by the offer to sample fried cow stomach (tripe, for the unknowing), and it was exceptionally well prepared and delicious. ”

Le Virtu, Philadelphia, Pennsylvania: “The tripe keeps me coming back! The first time I had it, I wanted to cry because it tasted just like my mom used to make on Saturday afternoons. Please never take it off the menu!”

Maialino, New York, New York: “I am a foodie and a Rome native. Thus, I was looking forward to dining at Maialino. I had the tripe as an appetizer. Romans make the best tripe, and the tripe at Maialino did not disappoint. Excellent.”

* The Modern-Bar Room, New York, New York: “The delicate flavors of the salmon carpaccio, the earthiness of the braised tripe — all were great dishes to enjoy with your girlfriends on a vibrant Saturday morning.”

* Molino’s Ristorante, Bonita Springs, Florida: “What a very nice surprise. The appetizers included tripe, which I like only prepared as was my mother’s northern Italian recipe. When it was served, I knew from its look that I would like it.”

North Beach Restaurant, San Francisco, California: “ My expectations were exceeded by the tripas con pomodoro e agilo olio (tender ribbons of melt-in-your-mouth tripe, coated in a tomato, olive oil, garlic gravy, topped with Parmagiano-Reggiano). The tripe was so very delicious, I returned a second night in a row to enjoy this culinary work-of-art.”

*  Terra Restaurant, St. Helena, California: “The chawan mushi was a standout — so too the hokkaido scallop and tripe. Every dish was exquisitely presented and oh so enjoyable.”

 

2 Responses to “Trending on OpenTable Restaurant Reviews: Tripe”

  1. Mike

    Sort of rough writing about a food you dislike, isn’t it?

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