Dish · 7 kitchens in 5 cities
Tripe
Stomach of beef or lamb, slow-cooked into soups and stews — an offal classic in many cities.
Nobody paid to be here. Each kitchen is described from its own menu where it publishes one, unranked, so each note says how that kitchen makes it.
No kitchen in London sends this yet. Here is where we would send you.
In Madrid
Zarajos
Casa Amadeo Los Caracoles · Rastro · ~€20 pp
Zarajos, lamb tripe from Cuenca, wound and fried. The second plate, between two.
Callos a la madrileña
Malacatín · La Latina · ~€32 pp
Callos, tripe braised with paprika and chorizo. The stew we'd pick on a day without the cocido.
In Rome
Trippa fritta alla romana
Mazzo · San Lorenzo · ~€52 pp
Fried tripe, Roman style
Tripe fried the Roman way, from the quinto quarto, Rome's fifth quarter of offal. When it's on the card.
Trippa alla Romana in umido
Trattoria Sora Lella · Isola Tiberina · ~€55 pp
Trippa alla romana, tripe stewed with San Marzano tomato, chilli, Pecorino Romano cheese and fresh Roman mint. Nonna Lella's recipe, kept.
In Athens
Patsas moscharisios psilokommenos (Πατσάς μοσχαρίσιος ψιλοκομμένος)
Oinomageireio Epirus · Varvakios · ~€14 pp
Patsas, beef tripe chopped fine and simmered into a soup, with vinegar and garlic added at the table. Cooked in the market every day, and the Athenian cure for a long night.
What to order there →See it on Oinomageireio Epirus's site ↗
In Istanbul
İşkembe çorbası
Meşhur Fetih İşkembe · Ayvansaray · ~₺400 pp
İşkembe, tripe soup, seasoned at the table with garlic vinegar and chilli. The bowl we came for.
In Warsaw
Flaczki à la Gruby Josek
Gruby Josek · Wola (Atrium Centrum) · ~zł 80 pp
Flaczki, Warsaw tripe soup, with meatballs, to the house's own recipe. Old Warsaw in a bowl.