Trattoria Trippa
Italian restaurant · Vigentino ·
Chic trattoria, seasonal ingredients, signature tripe & bone marrow
Chic trattoria, seasonal ingredients, signature tripe & bone marrow
"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
This awesome trattoria in Porta Romana may be going for an old-school feel, but young chefs Diego Rossi and Pietro Caroli’s cooking is rooted in present-day Italy, employing top-notch ingredients coaxed into simple and satisfying dishes. True to its trattoria name, Trippa is affordable and casual, which means it’s super popular so book ahead.
