Trippa

Tripe Worth the Booking Scramble

4 of 5

Diego Rossi opened Trippa on Via Vasari in June 2015, the summer of the Expo, and Milan's trattorias have not been the same since. Gambero Rosso called it the most influential restaurant on the city's food scene. Michelin keeps it on the Bib Gourmand list, the good value list, for 2026. Pietro Caroli, Rossi's partner, runs the floor and does what he can to squeeze everyone in.

Squeezing in is the hard part. Tables for the following month go on sale online on the first of each month at noon, and they vanish. You now need a credit card to book, to fight no-shows and bots. Trippa also shut on weekends so the crew gets two days off, which is about the most civilized thing a restaurant has done in years. Dinner runs Monday to Friday, with lunch on Fridays.

The menu changes every day. Order the fried tripe, the hit that has held up for a decade. Rossi has taken the vitello tonnato and the tagliatelle with butter and Parmigiano off the menu for now, tired of people booking just to photograph them. Good. Eat what the kitchen wants to cook that night. Offal, vegetables, something you did not plan on. It will beat the dish you saw on your phone.

Order this: Fried tripe, Whatever the day's menu pushes
The damage: $$
Go: Monday to Friday dinner, Friday lunch; bookings for next month open on the first at noon
Find it: Via Giorgio Vasari 1, 20135 Milano
Website: trippamilano.it