We asked five chefs and culinary experts to determine the most delicious and memorable plates in the food-obsessed French capital. Here are the results.
i know. that was really really far in. pre-1970s standards before ice and refrigeration became more common. tucci: yeah. katie: so this is that honeycomb tripe with all those really beautiful pockets. yeah. katie: lots of nice stomach geometry going on. i ve never heard it described as stomach geometry. it makes it sound much, much more palatable. that is really good. it s boiled multiple times often with vinegar, that tenderises it and cleans it, and then it s cooked in tomato sauce with pecorino and mint. so in rome. pecorino and mint? yeah. in rome this is really the only way you find tripe, in fact the dish is called trippa alla romana . ah yeah. .and go to another place, florence included, and the tripe is prepared differently. stewed stomach may not sound appealing, i know, but believe me, these are really tasty flavours. the roman poor didn t have much to work with but against the odds they wound up making some of the very best food in the city. what can
right, yeah. yeah, that s delicious. mmm. as well as sheep s milk cheese, pork finds its way into almost every dish i ve had in rome. historically, pigs were raised all around the city because they need less space than other animals. [speaking non-english] to me vincenzo is doing something amazing. now people come here from around the city to this once overlooked suburb but over the past few years another 50 to 60 food places have opened up nearby.
even though we re 15 miles from the sea. i know. that was really really far in. pre-1970s standards before ice and refrigeration became more common. tucci: yeah. katie: so this is that honeycomb tripe with all those really beautiful pockets. yeah. katie: lots of nice stomach geometry going on. i ve never heard it described as stomach geometry. it makes it sound much, much more palatable. that is really good. it s boiled multiple times often with vinegar, that tenderises it and cleans it, and then it s cooked in tomato sauce with pecorino and mint. so in rome, this is the only way you find tripe. in fact the dish is called trippa alla romana. .and go to another place, florence included, and the tripe is prepared differently. stewed stomach may not sound appealing, i know, but believe me, these are really tasty flavours. the roman poor didn t have much to work with but against the odds they wound up making some of the very best food in the city. what can i say? thanks a
ice and refrigeration became more common. yeah. so, this is that honeycomb tripe with the pockets. lots of nice geometry going on. i ve never heard it described as stomach geometry. it makes it sound much, much more palatable. that is really good. it s boiled multiple times often with vinegar, that tenderizes it and cleans it and then it s cooked in tomato sauce with pecorino and mint. pecorino and mint? yeah. in rome, this is really the only way you find tripe, in fact the dish is called trippa alla romana. yeah. and go to another place, florence included, and the tripe is prepared differently. stewed stomach may not sound appealing, i know, but believe me, these are really tasty flavors. the roman poor didn t have much to work with, but against the odds, they wound up making some of the very best food in the city. what can i say? thanks a lot. thank you so much, katie.