Trattoria Trippa
Italian restaurant · Vigentino ·
Seasonal ingredients, signature tripe & bone marrow dishes
Seasonal ingredients, signature tripe & bone marrow dishes
"Famously hard to book in Milan, this modern trattoria has been shaping the city’s dining scene since 2015, staying fully booked most nights thanks to its limited seating, lightning-fast reservation system, and Diego Rossi’s cult status. The appeal comes from applying a Michelin-starred sensibility to a more relaxed, less-formal format, using traditional Milanese ingredients like offal and regional pastas with in-season produce. At its New York pop-up at Roscioli, the restaurant is showcasing its most iconic dishes alongside new creations, including beef tartare with Sardo di Lago and Parmigiano, and tagliatelle with lamb ragu." - Melissa McCart
"A casual, chef-driven trattoria from Diego Rossi known for its willingness to showcase offal (notably a famous fried tripe), alongside excellent fresh pastas and attractive desserts; it offers a simple, unfussy atmosphere that frequently comes highly recommended by other chefs." - Laura Itzkowitz
"Trippa (tripe) comes up a lot on the menu by chef Diego Rossi, who trained with Dolomites-based chef Norbert Niederkofler. The menu changes according to availability, but, as a general rule, the chef repurposes “peasant” cuisine: a risotto comes topped with silene, an herb known for its sweet and mild flavor, or a soup with nettle and cicerchia (a local legume that used to be a pantry staple but fell out of favor). Simplicity is key: Rossi never uses more than four ingredients for a dish. Know before you go: Trippa may be the hardest reservation in town. Set your alarm to snag a reservation; they go online at midnight CET a week in advance." - Elizabeth De Filippo-Jones
"Simple, informal and with a slightly retro feel, this restaurant serves a range of dishes from all over Italy, including the tripe which gives the restaurant its name. Unfussy and uncomplicated, the cuisine prepared by the skilful young chef using top-quality ingredients makes this one of the best trattorias in Italy. House specialities include Milanese risotto with grilled marrow, vitello tonnato and, of course, the ever-present tripe!" - Michelin Inspector
"Housed in a rustic, unfussy space with mustard-yellow walls, framed photos and an open kitchen, this trattoria emphasizes hearty, traditional Italian fare executed with flair. Under the exuberant direction of Diego Rossi, signature dishes include melt-in-your-mouth fried tripe and a vitello tonnato topped with aerated mayonnaise, paired with a concise list of Italian wines by the glass and European bottles. The atmosphere — simple wooden tables and a focus on the food rather than glitz — helped make it one of Milan’s most talked-about restaurants for over a decade." - Low Shi PingandCraig Sauers