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Ingredients: entrails, pine nuts, oil, beans, olives, potatoes, parsley, lemon, 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. For the summer season we serve it in its “fresh version”.