L'Osteria della Trippa In Roma

I visited L'Osteria della Trippa in Trastevere, and I must say the experience left me with mixed feelings, even though overall I ate really well. The place has the atmosphere of a modern Roman osteria, well-maintained but not overly formal. As soon as you enter, you immediately notice the attention to traditional cuisine, featuring typical Roman dishes prepared just right. I had a carbonara and Roman-style tripe: the carbonara was creamy, flavorful, and made with quality ingredients, while the tripe was definitely the highlight, tender and well-seasoned. The supplì were also very good. The portions are generous, and you can taste the cuisine's uncompromising focus on tradition. The service was friendly and fairly quick, though a bit rushed at times. The place was packed, and you could feel the lively atmosphere typical of Roman trattorias. However, a few details did put me off: the tables were very basic, with no tablecloths or placemats, and the prices were slightly above average for an osteria. A carbonara at those prices inevitably raises very high expectations. Overall, however, the quality of the food is evident, and I understand why it's so highly recommended by so many Roman cuisine enthusiasts. It's not your typical, basic, cheap trattoria: you pay a little more here, but the food is good, made with top-quality ingredients. I'd return, especially for the tripe and the authentic Trastevere atmosphere.

Food was exellent. Service super good. I can highly recommend!

we have been allocated to a table directly facing and close to toilet while there are many seats available (unresverved), without asking for our opinion. cutwear is not replaced betwen courses.

We discovered this restaurant while browsing the internet. It's away from Rome's tourist hotspots, yet easily accessible by public transport. We were greeted very warmly and the menu was explained to us. Not pizza and run-of-the-mill pasta, but good Latin cuisine. So, tripe and offal too. All well-cooked and at a good price-performance ratio. Highly recommended and also a bit off the beaten tourist track.

Had lunch today. The atmosphere was informal, the food was excellently prepared and presented. Recommended for lovers of the "fifth quarter." The sweetbreads were delicious. Both the owner and staff were friendly and very pleasant. We were asked appropriately if we had any food allergies. A rarity.

A great opportunity to try more traditional roman cuisine beyond the internationally known dishes. I had the beef heart carpaccio , which was very rich and covered in high quality high acid olive oil which was appreciated. I then had the chicken stomach ragu which was a new adventure for me and very rewarding- with a deep nutty flavour, again with high quality ingredients. Also fantastic local wine by the glass (2018 passerina) which showcased the complexity and ageing potential of Lazio white wine. The owner and waitress were very welcoming and accommodated my attempts Italian as a learner. Very much recommend.

The food is very good! It's definitely worth a visit!

Recently renovated restaurant, typical dishes among which the tripe stands out, both fried and Roman-style, truly excellent, superb cacio e pepe with marinated red apple, impeccable service, standard quality/price ratio

During my trip to Rome, besides pasta, I also had tomato stewed tripe a few times. I've noticed that countries that can properly prepare offal tend to have delicious food. So today, I asked Gemini to find a Bib Gourmand-style offal restaurant. Luckily, I made a reservation beforehand, and even though I arrived at 9 pm on a weekday, it was already gradually filling up. The menu wasn't complicated; half was various offal dishes, and the other half was mostly pasta. The owner even listed the daily specials, and seeing fried beef brain, I, a fan of strong flavors, immediately ordered some. First came the raw beef heart salad, which was better in texture than flavor (all raw meat seasoned with olive oil; only order if you can handle that). Next was the signature fried tripe, somewhere between fried pork skin and fried squid, which paired wonderfully with wine. Then came the beef brain: I'm a Sichuanese with a bit of a Guangxi palate, and I love all kinds of red and white pig brains. The beef brain I had this time was exceptionally well-prepared; not only were the membranes removed, but it was also prepared in a white style, and the accompanying fruit puree was surprisingly balanced. Taste is subjective, so if you don't like it, feel free to come to the comments section and argue with me 🤣 The Carbonara pasta at the end was just as good as expected.

Spectacular, carefully prepared, unpredictable, and very tasty dishes. Carefully selected and uncommon ingredients (particularly the offal). Extremely kind and welcoming staff, and an elegant yet convivial atmosphere.