Trippa accomodata

Ingredients: entrails, onions, celery, carrots, pine nuts, oil, beans, olives, potatoes, tomato, rosemary, sage, bay leaf, salt and pepper

We cook this typical dish using local beans from Borbera Valley.

It is said that customers from Genoa had to bring their own salt when they went to eat trippa, because the innkeeper used to say that, if he had to add salt to the dish, he would have no earnings.