Veneto-style tripe

Trippe alla Veneta

A traditional peasant dish that used offal—much cheaper than meat, but still nutritious and tasty—and garden produce, oil or lard (depending on local tradition), and the addition of eggs or pork scraps like pancetta, to create hearty dishes.

The new version is “in rosso” (red sauce) because the tomato makes it much more flavorful. This is a daily meal during the Easter period, especially at the market on market day, when a mid-morning snack is served.