The Tipp
Woodland squid (fried tripe) with fresh tomato
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An amusing Tuscan interpretation in which strips of tripe are coated in flour and fried, evoking the texture of marine mollusks. The result is a crispy, fragrant, dry shell enclosing the tender, tough character of the offal. Served with a dice of fresh raw tomato and a drizzle of oil, it offers the palate a pleasant acidic freshness that cleanses the mouth.
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