Tripe cooked in brown stock | chestnut cream | red cow Parmigiano Reggiano | bay leaf oil
Trippa cotta nel fondo bruno | crema di castagne | parmigiano reggiano vacche rosse | olio all’alloro
€14
Quelli dell'Acciughetta · Genoa
Nutrition
≈ 400 kcalper portion of about 300 g
- Protein29%
- Fat52%
- Carbohydrates19%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Beef tripe simmered in a rich brown stock, accompanied by chestnut cream, Parmigiano Reggiano, and bay leaf oil.
- Cuisine
- Italian
- Origin
- Italy
Typical ingredients
- tripe
- chestnuts
- parmigiano reggiano
- bay leaf
- beef stock
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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