Italian Offal Dishes

Often said to be as old as the Palazzo Vecchio and as loved as Dante's poetry, lampredotto is Florence's favorite street food and a delicacy not found anywhere else in the world. Prepared for centuries as a quick, cheap and easy meal, lampredotto ... READ MORE

This classic Roman dish is made by stewing tripe in a tart tomato sauce along with finely chopped fresh herbs. The dish is additionally flavored with garlic and onions. When ready to serve, it is recommended to finish the dish off by topping it wi... READ MORE

This classic Venetian dish couples thinly sliced liver with caramelized onions, and it is probably the best known way to prepare sautéed calf's liver in Italian cuisine. While the onions provide sweetness to contrast the liver's earthiness,... READ MORE

Trippa alla Fiorentina is a traditional Tuscan dish and a street food staple in Florence. The dish is made with strips of tripe that are simmered with onions, carrots, celery, hot peppers, and tomatoes. Once fully cooked and tender, it is served d... READ MORE

Rigatoni con la pajata is a classic dish of the Roman cucina povera. La pajata is a term referring to intestines of calves who were only fed with their mothers' milk and have never eaten grass. The intestines are cleaned and skinned, but ... READ MORE

Finanziera is an ancient Piedmontese stew with sweet and sour flavors, invented in the 18th century. Made with less noble parts of animals, it used to be a poor man’s dish, but nowadays it is a real treat for all lovers of offal and entrails... READ MORE

Often referred to as nervetti in insalata, this classic northern Italian dish consists of meat, cartilage, and tendons from beef shank that are cooked on the bone. When tender, all of the elements are removed from the bones and left to se... READ MORE

Trippa alla Parmigiana is a traditional tripe dish originating from the region of Emilia-Romagna. This ancient peasant dish is usually made with a combination of veal tripe, butter, and Parmigiano-Reggiano cheese. The tripe is soaked, boiled, drai... READ MORE

In Palermo, stigghiola is a staple street food item consisting of lamb, goat, or chicken intestines that are skewered or wrapped around onions or leeks. Prepared skewers are then grilled and served cut into small, bite-sized pieces. Originally dev... READ MORE

Spaghetti al soffritto is an ancient Neapolitan specialty, made with spaghetti (although other similar pasta, like bucatini, can also be used) and pork offal. Soffritto refers to a rich and hearty sauce made from a mixture of offal, commonly from ... READ MORE

Torcinelli are stuffed lamb intestines originating from Molise. A suckling lamb's entrails are first cleaned with salt and water, and then they're left to soak for at least one day, with a few changes of water. The stomachs and sweetbreads are cle... READ MORE

Morzello is a traditional dish hailing from Catanzaro. Known in local dialect as morzeddhu, it's made with calf's tripe and offal, tomatoes, hot peppers, bay leaves, olive oil, and oregano. The ingredients are simmered over low heat for a... READ MORE

'O pere e 'o musso (lit. the foot and the muzzle) is a traditional offal dish originating from Naples. This Neapolitan dish is usually made by boiling calf's snouts with pig's feet. The ingredients are cleaned, boiled, chilled, cut into small piec... READ MORE

Cibreo is a traditional Tuscan specialty made with chicken giblets as the key ingredient. The livers, combs, testicles, and hearts are peeled and chopped, then combined with tomato paste, garlic, onion, parsley, and a single anchovy that will diss... READ MORE

Carcerato is an old Italian soup hailing from the city of Pistoia in Tuscany. The soup's origins are connected with the hungry prisoners of St. Catherine prison, who saw giblets that were thrown as waste in the Brana river by the people from... READ MORE

Trippa alla Pisana is a traditional dish hailing from Pisa in Tuscany. The dish is made with veal tripe, onions, celery, carrots, garlic, tomatoes, white wine (Vernaccia di San Gimignano is recommended), and pancetta. The vegetabl... READ MORE

Fegatelli di maiale is an ancient dish prepared throughout Tuscany, in the past usually prepared during the Christmas holidays – not because it is a particularly festive dish, but due to some practical reasons. It was a period when conta... READ MORE

Trippa alla Marchigiana is a traditional dish originating from Marche. It's made with a combination of veal tripe, onions, celery, carrots, lardo, marjoram, garlic, parsley, tomatoes, and broth. The tripe are cut into long strips, then combined wi... READ MORE

Fegato al limone is a traditional dish prepared with liver as they key ingredient, whether from calf, ox, pig, lamb, or chicken. The dish is usually prepared with a combination of sliced liver, flour, butter, olive oil, lemon juice, parsley, and s... READ MORE

Zuzzu or pork jelly is a traditional dish originating from Sicily, and it can be found on festive home tables and in local butcher shops. In order to prepare the dish, parts of pig such as tongue, rind, ears, tail, feet, and head are boiled in wat... READ MORE

Sa cordula is a traditional Sardinian dish made from lamb or goat intestines, reflecting the island's deep pastoral roots and resourceful culinary heritage. The name "cordula" refers to the braided shape of the dish, created by meticulously cleani... READ MORE

Coratella con carciofi is a traditional dish originating from Umbria and Lazio. The dish is made with a combination of lamb offal, artichokes, white wine, garlic, olive oil, rosemary, salt, and black pepper. The offal is cleaned, chopped, and drie... READ MORE

Lingua in salsa rossa is a traditional dish originating from Asti. It consists of boiled tongue in red sauce. The dish is made with beef tongue, onions, cloves, carrots, celery, and bay leaves. Before serving, the tongue is cut into slices, either... READ MORE

Fegatini di pollo alla salvia is a traditional dish originating from Tuscany. It's made with a combination of chicken livers, sage, butter, minced prosciutto, dry white wine, and seasonings. The chicken livers are chopped up, seasoned with salt an... READ MORE

Cervello al limone is a traditional offal dish originating from Lazio. It's usually made with a combination of lamb or calf's brains, butter, lemon juice, vinegar, salt, and parsley. The brains are soaked in cold water a few times, blanched in wat... READ MORE

Coda in padella is a traditional dish originating from the province of Viterbo in Lazio. The dish is usually made with a combination of pork tails and ears, potatoes, fennel, garlic, olive oil, salt, and black pepper. The cleaned tails and ears ar... READ MORE

Ndocca is a traditional offal dish originating from the province of Teramo. It's made with a combination of inexpensive parts of pork (snout, tail, rind, tongue, feet, ears), salt, peppercorns, pork blood, and hot chili peppers. The assorted offal... READ MORE

Rognone in umido is a traditional offal dish originating from Lazio. The dish is usually made with a combination of tomatoes, onions, red wine, lard, calf's kidneys, parsley, salt, and black pepper. The kidneys are sliced, cooked in water over low... READ MORE

Fegato piccante is a traditional dish originating from Tuscany. It's made with a combination of calf's liver, olive oil, butter, wine vinegar, salt, pepper, and sage. The olive oil and butter are heated in a pan, and the liver is then cooked in th... READ MORE

Rognoni trifolati is a traditional offal dish that's especially popular in Emilia-Romagna. The dish is usually made with a combination of veal or sheep's kidneys, olive oil or butter, parsley, lemon peel, salt, pepper, and a bit of Marsala. The ki... READ MORE

Trippa alla Pennese is a traditional dish originating from Penne in Abruzzo. The dish is usually made with a combination of tripe, olive oil, onions, celery, tomatoes, pecorino, parsley, bay leaves, mint, bell peppers, and marjoram. The tripe is c... READ MORE

Budino di cervella is a traditional dish that's especially popular in Trentino. The dish is usually made with a combination of calf's brain, onions, butter, breadcrumbs, eggs, bread rolls soaked in milk, and parsley. The calf's brain is saut&eacut... READ MORE

Fongadina is a traditional offal stew originating from the Veneto region. The stew is made with the heart, spleen, liver, sweetbreads, and lungs of a lamb, kid, or calf. A combination of pancetta, garlic, and aromatic herbs is sautéed in ol... READ MORE

Trippa alla Ragusana is a unique variety of Italian tripe dishes, originating from Sicily. It's made with a combination of tripe and unusual ingredients such as eggplants, walnuts, broth, almonds, cinnamon, sugar, and grated caciocavallo cheese. T... READ MORE

Trippa alla Cagliaritana is a traditional dish hailing from Sardinia. This stew is made with pork tripe, onions, tomatoes, mint, and Sardinian saffron. Many people believe that the best saffron comes from Sardinia, where it has grown wild for a ve... READ MORE

Trippa alla Campobassana is a traditional dish originating from Campobasso in Molise. The dish is usually made with a combination of veal tripe, onions, celery, olive oil, prosciutto fat, garlic, parsley, tomatoes, pecorino, salt, and diavolillo c... READ MORE

Trippa alla Mormannola is a traditional dish originating from Mormanno in Calabria. The dish is usually made with a combination of tripe, onions, celery, tomatoes, olive oil, strips of red and yellow bell peppers, and salt. The tripe is cleaned, b... READ MORE

Trippa comoda is a traditional dish originating from Novara in Piemonte. The dish is usually made with a combination of olive oil, onions, celery, rosemary, tomatoes, tripe, butter, cinnamon, salt, and black pepper. The tripe is cleaned, boiled in... READ MORE