In this video we discover the ancient Neapolitan tripperie where it is possible to taste the fifth quarter, that is all the parts of the calf and the pig out of the four cuts and that is: internal organs, intestines, muzzles, legs and tails that for centuries have been the basis of dishes poor, nutritious and popular of Neapolitan cuisine.
Tripe, centopelli, pig's foot and calf's snout triumph in the window under a jet of continuous water that keeps them hydrated; cut into thin strips, they are sold by weight to prepare the "pear and musso" salad flavored with plenty of salt and lemon.
We leave you the names of the tripe shops visited with their addresses:
-Trattoria "Le Zendraglie" - Via Pignasecca, 14, Naples
- Fiorenzano Tripperia - Via Pignasecca, 50, Naples
- Tripperia O 'Russ - Via B. Tanucci, 120, Naples
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11 сен 2024
