We in Florence call it "alla Fiorentina" served with a generous sprinkling of cheese, but in reality Trippa, part of the bovine's stomach, is a food that has multiple uses in the kitchen, also accompanied by pasta.

So here is a publication created to celebrate the unexpressed potential of these delicious combinations, pasta and tripe in fact, a book to write which Romanelli has cooked, tested, tried, retried and drawn a lot also from his frequent visits with tripe makers, those who , in Florence but not only, they sell tripe on the street:

"They have such a cult that they make it taste in the family, before proposing it to customers on the counter, and I found a few, sincerely, who had a pasta recipe: maybe they didn't know it, but some of their preparation was then perfect for flavor noodles or penne, but the reflection came after the tasting, not before ... "he specifies Leonardo Romanelli.


As always, the website is the corollary to this new publication Too much entirely dedicated to what is nicely apostrophe as the "fifth quarter" which aims to collect, integrate and present new material, ideas, news and unusual recipes as part of the publication process, the pages of Troppa Trippa blog and virtual communities on Facebook and Instagram that want to passionately involve all those who do not blink in front of the tripe, even if it is too much.

A part of the proceeds from the sale of this Notebook - in order to safeguard and promote the tripe tradition - is donated to microfinance of Kiva projects which have to do with the fifth quarter.

"Trippa & pasta - The recipes" by Leonardo Romanelli, Series I Quaderni di n. 11, ISBN-13: 978-1-7322669-1-9, Aerostat, Seattle 2020, 60 pages, price 10 Euros. Available online at

The author

Leonardo Romanelli, a Florentine, after more than half a century, has a difficult job to describe, since it encompasses many: decided for some time to want to become the modern Anton Ego, gastronomic critic model "Ratatouille", he has always dealt with wine, with insane passion for the arts, which he cultivates with unbridled passion, from that of teaching to that of theater with musical and television incursions, without forgetting his passion for radio, which will soon turn into podcast. Organizer of wide-ranging gastronomic events, such as food-themed pilgrimages or food Session of cooks who are convinced to participate in unmissable events, he manages, almost never sleeping, to be a curious writer, chronicler of taste, playwright. He happily chose to spend his days at the table or in the cellar, an activity he turns with unheard of pleasure.