The tripe comes from the best cattle raised on pastures and in barns in the valleys of Trentino. The animals are fed only genuine products. After being blanched in meat broth, the tripe is cut into strips and cooked for a long time in a pan with vegetables that grow in the gardens of our valleys: carrot, onion and tomato.
Unique flavors and aromas reminiscent of the times when everything the farmers consumed came from the barn or the fields they tended 365 days a year. Tripe is a hearty first course that should be accompanied by a glass of red wine, preferably Teroldego or Merlot.