Tripa d’Muncalè (PAT): A type of salami made with tripe, cooked and left to mature for a brief period, produced in Moncalieri (Turin). It is made with parts of a cow’s and pig’s stomach, carefully emptied, washed and whitened. They are then cooked for about eight hours in salted water and afterwards, while still warm, pressed in moulds and left to cool. Finally, they are inserted into a pig’s stomach, giving it a cylindrical form with a diameter of about 12-13 cm and a length of 20-25 cm. It is a salami of ancient origins. As early as the year 1230, a flourishing livestock market existed in Moncalieri, and part of the town (the area which is now Via Vittorio Alfieri), was dedicated to the “masei”, or rather the “macelli”, Italian for slaughterhouses. The production of tripe was thus born from the necessity to preserve a perishable food for longer. Throughout the Middle Ages, the processing of tripe was governed by town statutes which dictated strict rules to the “Magnifica Consorteria Trippai” (a consortium of tripe makers). Still today, the production of this speciality occurs in the greatest respect of the traditions of a bygone age. For these reasons, 1969 saw the creation of the “Confraternita dla Tripa” (“Brotherhood of Tripe”), which aims to protect and promote this traditional product.

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