Trippa teramana is a traditional dish from the region of Abruzzo in Italy. It is a hearty and flavorful dish made with tripe, a type of edible lining from the stomach of various animals. This dish can be found in several towns and communes in Abruzzo, including Teramo, Giulianova, and Roseto degli Abruzzi.

The history of trippa teramana dates back to ancient times when tripe was a common ingredient in Italian cuisine. It was a popular dish among the working class as it was affordable and could be easily obtained. Over the years, the recipe for trippa teramana has evolved, with each town and commune adding its own unique twist to the dish.

One of the key features of trippa teramana is its recognition as a Traditional Agri-Food Product (PAT) by the Italian government. This recognition ensures that the dish is made according to specific specifications and traditional methods. The tripe used in trippa teramana must be sourced from local farms and prepared using traditional techniques to maintain its authenticity.

A typical recipe for trippa teramana includes ingredients such as tripe, onions, carrots, celery, tomatoes, white wine, and various herbs and spices. The tripe is first cleaned and boiled to remove any impurities. It is then simmered with the vegetables, wine, and seasonings until tender and flavorful. The dish is often served with crusty bread and grated cheese on top.

Sources:
1. “Trippa Teramana” – www.abruzzoturismo.it
2. “Traditional Agri-Food Products (PAT)” – www.agricoltura.regione.abruzzo.it