Milan is renowned for being the food capital of Italy, famous for its pizza, pasta, and risotto, but now there’s a new dish taking center stage at some of the city’s trattorias: .

Tripe is a traditional Italian dish made from the stomach lining of a cow or sheep, which is thoroughly cleaned and then boiled until tender. The dish has a distinct flavor and texture, which is loved by many Milanese locals. One reason for the recent rise in its popularity could be that it’s a dish typically associated with the city’s working-class roots. It was a cheap and hearty meal made from ingredients that were readily available.

In recent years, however, many modern restaurants in Milan shied away from serving tripe, as it didn’t fit with their other chic and upscale dishes. Thankfully, that trend is slowly reversing. Many new trattorias in Milan have started to offer traditional dishes, including tripe, bringing back memories of old-school home cooking.

One of these newly opened trattorias, Trattoria del Pesce, located near the famous Navigli canal, now offers a delicious tripe dish. The owner, Alberto Gentile, explained to us that he had to persuade his younger chefs to include tripe on the menu.

“Many young chefs were not keen to serve tripe as it was deemed as cheap, poor people’s food, but I want to show that this is not the case,” said Gentile. “We only use the best cuts and cook them for several hours, resulting in a dish that’s high-quality and flavorful.”

Customers at Trattoria del Pesce have given positive feedback, with many praising the tripe’s unique texture and flavor profile, which, alongside the classic Milanese risotto and other traditional dishes, has become a must-try for food enthusiasts visiting the city.

Another new trattoria that caters to tripe lovers is Trattoria di Via Solferino, located in the Brera neighborhood. The restaurant prides itself on its homemade pasta, traditional dishes, and high-quality meat cuts. Their tripe is slow-cooked with tomato sauce, garlic, and rosemary, and has gained a loyal following among its customers.

Giuseppe Gaggia, the owner, emphasized the importance of keeping traditional dishes like tripe alive. “We want to honor the city’s culinary heritage and pass it on to future generations. Tripe is a part of that heritage, and it’s important that we continue to prepare it in the traditional way.”

The rise of these new trattorias across Milan is a testament to the importance of preserving traditional Italian cuisine. Milan may be a city that’s continuously evolving with changing culinary trends, but its rich food culture should not be forgotten.

The new focus on tripe dishes is a reminder of the city’s working-class roots and its resilience in the face of change. While some might turn up their noses at this dish, locals swear by its flavor and texture, and tourists are now beginning to discover that it’s a dish that truly reflects the soul of the city.

So, if you find yourself in Milan anytime soon, be sure to check out the city’s new wave of trattorias and sample their tripe dishes. Who knows, you might just discover a new favorite dish that you’ll crave for years to come.

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