Trippa alla pennese

Trippa alla Pennese is a traditional dish from the Abruzzo region in Italy. It is a hearty and flavorful dish made with tripe, a type of edible lining from the stomach of various animals, typically beef. This dish is particularly popular in the towns and communes of Pescara, Penne, and Chieti in Abruzzo.

The history of Trippa alla Pennese dates back to ancient times when tripe was a common ingredient in Italian cuisine. It was a way to utilize every part of the animal and create a delicious and nutritious meal. Over the years, the recipe has been passed down through generations, and each town in Abruzzo has its own variation of the dish.

To prepare Trippa alla Pennese, the tripe is first cleaned and boiled to remove any impurities. It is then simmered with a variety of ingredients such as onions, garlic, tomatoes, and herbs. The dish is slow-cooked to allow the flavors to meld together, resulting in a rich and savory sauce. It is often served with a side of polenta or crusty bread.

Trippa alla Pennese has gained recognition as a traditional dish of Abruzzo and has been awarded the PAT (Prodotti Agroalimentari Tradizionali) recognition. This recognition ensures that the dish is prepared according to specific traditional methods and ingredients, preserving its authenticity.

Sources:
1. “Trippa alla Pennese” – Abruzzo Turismo (abruzzoturismo.it)
2. “Trippa alla Pennese” – Italian Food Excellence (italianfoodexcellence.com)