L'Osteria della Trippa

Fava bean puree served with sautéed chicory. A humble dish from Roman tradition with a contrast of sweet and bitter flavors.

Lamb offal (heart, lungs, liver) cooked with onions and peppers. Dish with intense flavor and soft consistency.

Cooked cured meat prepared with parts of the pig's head, served seasoned. Soft and gelatinous consistency, spicy and rich flavor.

Eggs cooked in tripe sauce with tomato, mint, and pecorino. Flavorful and rich dish.

Pasta dressed with tomato sauce, crispy guanciale, and Roman pecorino. Savory and decisive taste.

Pasta dressed with a cream of eggs, Roman pecorino, guanciale, and black pepper. Rich, creamy, and flavorful.

Pasta dressed with a cream of Roman pecorino and abundant black pepper. Spicy and savory flavor.

First vegetarian dish that varies daily based on seasonal ingredients.

Rabbit meat cooked with aromatic herbs and candied cherry tomatoes. Delicate flavor of white meat enriched by the sweetness of the tomatoes.

Tripe stewed for a long time with tomato, Roman mint, and pecorino. Iconic Roman dish, tender consistency and intense flavor.

Tripe served with beans and pecorino cheese. A rustic and hearty variation.

Thin slices of roast beef served cold or warm with aromatic salad and mustard sauce. Fresh and light dish.

Snails cooked stewed with spicy sauce and herbs. Eaten by extracting the mollusk from the shell.

Boiled beef meat then sautéed with onions and tomato. Tender and very flavorful.

Potatoes cooked and seasoned with wild fennel from the Viterbo area. Aromatic and delicate.

Boiled leafy green vegetable then sautéed with garlic, oil, and chili pepper. Bitter and spicy taste.

Sautéed escarole with olives, capers, and sultanas. A mix of sweet, salty, and bitter flavors.

Portion of fresh bread from the historic La Renella bakery.

Ring-shaped dry biscuits made with wine, to be dipped in Romanella (local wine).

Spoon dessert with ladyfingers, mascarpone, and coffee, served with hot espresso on the side.

Typical dry almond biscuits, served with a glass of sweet Moscato wine for dipping.

Layered spoon dessert with sponge cake soaked in liqueur (often Alchermes) and pastry cream.

Fresh peaches cut and macerated in wine. Simple and refreshing dessert.

Bottled mineral water, available sparkling or still.

Classic Italian lager beer, light and thirst-quenching.

Sweet carbonated lemon-flavored drink.

Dark, carbonated beverage with a sweet-bitter taste, produced with chinotto citrus.

World-famous sweet carbonated non-alcoholic beverage.

Large bottle of Italian lager beer.

Italian espresso coffee from the Illy brand.

Selection of digestifs and grappas from well-known national brands.

Fine selection of artisanally produced liqueurs and grappas.

Distilled spirits and dessert wines for meditation.

Veal cartilage salad served with homemade pickled vegetables. Crunchy and chewy texture.

Lamb meat cooked with artichokes. A classic pairing of Roman cuisine, flavorful and tender.

Pork cut (pork neck) served with artichokes and béarnaise sauce. Rich and fatty dish.

Mixed salad of wild herbs and vegetables. Fresh and slightly bitter.

Local red wine from Lazio.

Red wine from the Anagni area.

Red wine with controlled designation of origin from the Rome area.

Red wine based on Sangiovese grapes.

Organic wine by the bottle.

Organic wine by the bottle.

Organic wine by the bottle.

Sparkling wine refermented in the bottle on its own yeasts. Cloudy and aromatic.

Natural wine by the bottle.

Dry white wine from the Castelli Romani.

Aromatic white wine.

Aromatic and fruity local white wine.

White wine macerated on the skins (Orange wine), complex and structured taste.

Glass of sparkling wine.

Glass of rosé wine.

Raw meat tartare served with tuna sauce and croutons. Cold and flavorful dish.

Dish based on land snails.

Very thin slices of raw beef heart. Ferrous flavor and unique texture, for lovers of the 'fifth quarter'.

Portion of fresh melon.

Tasting of pecorino cheeses of various aging.

Short twisted pasta dressed with Genovese sauce (white meat ragu and long-cooked onions).