Trippa’s punchy interior—mustard-yellow walls and dark wood chairs and tables—matches the striking dishes coming out of the kitchen. One of the most popular chefs in town, Diego Rossi has set out to honor offal, creating unfussy renditions of tripe, kidneys, liver, heart, lung and sweetbreads; the menu changes daily depending on what’s at the market. He does, however, also cater to less-adventurous diners and vegetarians with more standard dishes. Besides the bold interiors and flavors, what makes Trippa so special is the warm atmosphere, which is cultivated by Rossi’s business partner and front of the house expert Pietro Caroli.
Time Out tip: It can be a bit difficult getting a reservation over the phone, so trying shooting them a message over WhatsApp, using the above phone number, to book your table.