Elizabeth Minchilli

"Ordered trippa alla romana. Set down on the table the piping hot dish sent out a blast of mint, just the way a good roman restaurant should make it (but rarely does)."

Katie Parla

"I went to Checchino dal 1887 for dinner where the sauce the tripe is cooked and served in is rich and complex. The flavors of the slowly cooked tomatoes, onions, carrots, celery, cloves, and mint blend together and lend their taste to the strips of tender tripe."

Paul Levy

"Here we had our best trippa alla romana, meltingly tender tripe in spicy tomato sauce."

Eva Sandoval

"Simmered in a spicy tomato sauce to a velvety, buttery softness; you’ll swear you were eating heaven. Blow your tripe-fearing mind at, again, Checchino dal 1887. Locals swear it’s the best for quinto quarto recipes."

Maria Pasquale

"The lining of cow stomach, tripe is a signature dish of roman cuisine. Cooked in a rich tomato sauce with a number of variations circulating the city. Try it at: Checchino dal 1887."