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Tripe, tripe and more tripe: cooked since the 19th century in large copper pans, a meal for kings!
An authentic tripperia that since the 19th century has always been successful with its house specialty: tripe with beans. It is well worth the effort to find it in the medieval streets of the city, because the setting has not changed since then, with its huge copper pots still boiling over a small fire. Sailors and workers used to stop there for a cup of tripe broth before going to work. Curious and funny, the "bunches" of tripe hanging in the window.
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