{"id":17574,"date":"2022-12-06T15:48:22","date_gmt":"2022-12-02T01:53:02","guid":{"rendered":"http:\/\/shop.movery.it\/trippa-napoli-e-italia\/"},"modified":"2023-03-01T16:54:35","modified_gmt":"2023-03-01T15:54:35","slug":"trippa-napoli-e-italia","status":"publish","type":"post","link":"https:\/\/movery.it\/en\/trippa-napoli-e-italia\/","title":{"rendered":"Tripe: the inevitable of Neapolitan street food"},"content":{"rendered":"<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_68_1 ez-toc-wrap-left counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" >Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/movery.it\/en\/trippa-napoli-e-italia\/#Le_origini_della_trippa\" title=\"The origins of tripe\">The origins of tripe<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/movery.it\/en\/trippa-napoli-e-italia\/#Trippa_alla_napoletana\" title=\"Neapolitan-style tripe\">Neapolitan-style tripe<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/movery.it\/en\/trippa-napoli-e-italia\/#Trippa_alla_fiorentina\" title=\"Florentine-style tripe\">Florentine-style tripe<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/movery.it\/en\/trippa-napoli-e-italia\/#Trippa_alla_romana\" title=\"Roman-style tripe\">Roman-style tripe<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/movery.it\/en\/trippa-napoli-e-italia\/#Trippa_alla_milanese\" title=\"Milanese tripe\">Milanese tripe<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<p data-pm-slice=\"0 0 []\">It will have happened to almost everyone to encounter along the Neapolitan streets the famous <strong>van<\/strong> or cart of the <strong>tripe<\/strong>, enlightened and full of <strong>meat<\/strong> dripping with water to keep it cool at all times. These are the <strong>trippaiuoli<\/strong>, or ventraiuoli, who sell a real <strong>salad<\/strong> of tripe, also known in the <strong>jargon<\/strong> popular as \"<strong>'o pere e 'o muss'<\/strong>\", which must be rigorously enjoyed <strong>cold<\/strong>.<\/p>\n<p>Tripe is nothing but the <strong>stomach<\/strong> of an animal, usually beef or pork is used; it is very difficult to describe its flavor because it depends a lot on the way it is seasoned, for example, it can be prepared a la <strong>pizzaiola<\/strong>, with the <strong>beans<\/strong>, col <strong>ragout <\/strong>or in its classic and perhaps most famous version, typical of the <strong>neapolitan street food<\/strong>: a <strong>cuoppo<\/strong> Well oiled, with tripe, <strong>halls<\/strong> and abundant <strong>lemon<\/strong>.<\/p>\n<p>Although the appearance is not particularly inviting, do not be fooled! Both the somewhat calloused texture and the flavor are really distinctive and enhanced by the citrusy taste of lemon.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Le_origini_della_trippa\"><\/span>The origins of tripe<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>The origins of tripe, as one might guess, can be traced back to a period of <strong>poverty<\/strong> of the people: during the <strong>war<\/strong>, in fact, due to food shortages it was customary to recycle meat scraps, the so-called \"zendraglie.\" The result was a simple dish, prepared with poor ingredients but at the same time satiating and not very elaborate.<\/p>\n<p>Despite the undisputed goodness of this food, which is also served in several variations in the<strong> restaurants<\/strong> by <strong>luxury<\/strong> modern, at the time this custom was much criticized by the upper classes; in fact, the custom of collecting the scraps of the <strong>re<\/strong> or of the<strong> inns <\/strong>to feed poor families was considered unhygienic and humiliating.<\/p>\n<p>Fortunately, however, this dish has survived the prejudice of most, continuing to be an essential source of sustenance during the <strong>famine<\/strong> And wars.<\/p>\n<p>An interesting curiosity is the story that this dish was secretly introduced into the <strong>kitchen<\/strong> of <strong>Royal Palace of Naples<\/strong>. The <strong>cook Vincenzo Corrado<\/strong> tells us that <strong>Ferdinand I<\/strong>, the \"Lazarus King,\" often liked to spend time anonymously among the commoners. One day, after tasting this humble delicacy, he decided to introduce it also in the kitchens of <strong>court<\/strong>, in spite of all the rumors of the<strong> noble<\/strong>.<\/p>\n<p>Toward the end of the <strong>Eighteenth century<\/strong> throughout <strong>Italy<\/strong> the poor start cooking feet and heads of <strong>pig<\/strong> o <strong>calf<\/strong>, resulting in regional variations of the same dish.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Trippa_alla_napoletana\"><\/span>Neapolitan-style tripe<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>The classic Neapolitan recipe, which unlike other soups should be served cold, is a fresh and light salad: first prepare a <strong>broth<\/strong> by <strong>vegetables<\/strong> with celery, carrot, potatoes, onions, garlic and parsley. Most of all, the lemon juice and the touch of <strong>chili<\/strong>. After leaving it in the refrigerator it should be served with a drizzle of oil.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Trippa_alla_fiorentina\"><\/span>Florentine-style tripe<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>The <strong>tripe Florentine style<\/strong> is particularly popular because of the ease with which it is prepared. Simply add the tripe pieces to a saut\u00e9 of onions, adding carrots, parsley, celery and a clove of minced garlic. Flavoring everything are the <strong>peeled tomatoes<\/strong>. It should be served <strong>warm<\/strong>, with <strong>parmesan cheese<\/strong> grated and a drizzle of olive oil.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Trippa_alla_romana\"><\/span>Roman-style tripe<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>A custom typically<strong> Roman <\/strong>is to eat tripe every <strong>Saturday<\/strong>, either at home or in a local trattoria. In the Roman recipe, the soffritto is allowed to fade with a bit of <strong>wine<\/strong>, making it more spicy and <strong>spicy<\/strong> With a pinch of chili pepper, <strong>cloves<\/strong> and <strong>pepper<\/strong>. Inevitable at the end of cooking the <strong>pecorino cheese <\/strong>and some chopped leaves of <strong>mint<\/strong>.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Trippa_alla_milanese\"><\/span>Milanese tripe<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>In <strong>Lombardy<\/strong> known as \"<strong>busecca<\/strong>\" (i.e., offal in <strong>dialect <\/strong>Western Lombardy), this dish was often cooked by the Milanese on the evening of the<strong> Christmas Eve<\/strong>, and has become a representative dish of the city, in fact the <strong>Milanese<\/strong> are also known as \"busecconi,\" or \"tripe-eaters.\" The Lombard recipe also calls for the addition of beans in addition to tomato puree.<\/p>","protected":false},"excerpt":{"rendered":"<p>From a dish of the poor social class to an appreciated dish in Italian haute cuisine: discover the origins of the...<\/p>","protected":false},"author":11,"featured_media":15714,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","content-type":"","footnotes":""},"categories":[313],"tags":[],"locations":[167,208],"class_list":["post-17574","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sapori-tipici","locations-campania","locations-napoli"],"pp_statuses_selecting_workflow":false,"pp_workflow_action":"current","pp_status_selection":"publish","_links":{"self":[{"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/posts\/17574","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/users\/11"}],"replies":[{"embeddable":true,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/comments?post=17574"}],"version-history":[{"count":0,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/posts\/17574\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/media\/15714"}],"wp:attachment":[{"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/media?parent=17574"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/categories?post=17574"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/tags?post=17574"},{"taxonomy":"locations","embeddable":true,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/locations?post=17574"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}