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 salted water, drained, then added to the pan with sautéed onions, celery, rosemary, and tomatoes.

The butter, salt, pepper, and cinnamon are then added to the dish and cooked over medium heat until tender. Once done, trippa comoda is served hot, and if the sauce isn't thick enough, it can be thickened with potato starch.