We know what you’re thinking, but don’t be afraid of tripe. The golden rule of eating in Rome is to pretty much trust them with your life – these guys know what they’re doing. Tripe, or trippa, dates back to when Europe’s largest slaughterhouse operated in the city, by the Tiber river. Ever since, it’s been a beloved dish in the city, simmered softly in tomato sauce and topped with cheese. The texture takes a little getting used to for newbies, but the flavour is worth it.
Where to get it: Checchino dal 1887