Honeycomb Tripe with Beans
A variation of the classic tripe stew with the addition of creamy cranberry or cannellini beans.
Fried Calf’s Brains (Cervella Fritte)
The most popular way to eat brains in Italy. Poached, cooled, breaded, and fried to a golden crisp. Creamy inside.
Sautéed Lamb Kidneys with Onion, Garlic, and White Wine
Lamb kidneys flash-cooked with garlic and parsley, finished with a white wine glaze.
Sautéed Lamb Kidneys with Onion, Treviso Style
Lamb kidneys pre-cooked briefly to remove strong flavors, then sautéed with sweet onions and parsley.
Sautéed Sweetbreads with Tomatoes and Peas
Delicate calf’s sweetbreads (thymus), poached and peeled, then sautéed with peas and tomatoes.
