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The Tipp
Fried honeycomb tripe
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One of the most celebrated and beloved specialties of this historic trattoria. The tripe, using the prized centopelli cut, is carefully washed, dried, sliced into very thin strips, and floured before being plunged into hot oil. The quick frying transforms it into a sort of golden, incredibly crispy potato chip on the outside, while maintaining a unique texture—ideal to enjoy piping hot as an appetizer.
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