These are the tools we actually use — tested in our Italian kitchen while filming, baking, and cooking. From the stand mixer that whipped our angel food cake to the air fryer that crisped our chicken and fries, everything here is used and loved. No fluff — just gear we’d buy again.
🍳 Best Cookware & Pans
From De Buyer carbon steel pans to copper saucepans and pizza steels — our top picks for stovetop and oven.
🍳 Carbon Steel Pans
🍳 Dutch Ovens
🍰 Baking Tools & Cake Pan
These are the baking tools we actually use in our Italian kitchen — tested on camera in real recipes like our Angel Food Cake and ricotta muffins. From the right cake pan to perforated tart rings and silicone baking mats, these picks are worth their cabinet space.
🍳 Cake Pans We Use
🧑🍳 Small Appliances We Love
These aren’t sponsored tools — they’re just the ones that earned a permanent spot in our kitchen. We use them in real recipes, on camera, in real conditions (read: not a showroom). If we wouldn’t buy it again, it’s not here.
🍟 Best Air Fryers
🍟 Our Favorite Stand Mixers and Attachments
🍰 Our Favorite Stand Mixer Recipes
These are the recipes we make all the time with our stand mixer — from pillowy cakes to rich doughs and fluffy meringues.
🌡️ Thermometers & Measurement Tools
The thermometer that cooks our fish and steak to perfection. The scale that keeps our pasta dough perfect. Tools that save you time and guesswork.
🧂 Mortar & Pestles (You Know We Love These)
We’ve ranked, reviewed, and made a lot of pesto. These mortar and pestles aren’t just for photos — we actually use them to grind spices, make traditional Italian sauces, and test texture for pasta fillings. If you’re buying one tool to upgrade your flavor, this is it.
🌿 We Use a Mortar and Pestle for These Recipes!
The mortar and pestle is the ideal tool for crushing fresh spices or grinding garlic, pepper, and leafy greens into a paste. Unlike blenders, it grinds rather than cuts, preserving texture and releasing essential oils slowly. It also won’t heat up — which helps maintain the flavor and integrity of delicate ingredients like basil or garlic.
🧺 Italian Ingredients & Pantry Staples
Not quite “tools” — but we get asked all the time where we buy our favorite coffee, tomato sauce, and pasta brands.
📚 Best Pasta Cookbook For Beginners? Ours: Pasta Affair!
Want our 50 favorite pasta recipes in one beautiful book?
While tripe isn’t for everyone, this is the definitive Italian Tripe recipe for anyone who likes beef tripe. The sauce—with tomato, mint, white wine and pecorino cheese—is divine.
This recipe uses beef tripe parts from all three edible stomachs of the cow. Preparing tripe is not complicated—the complicated part may be finding it at a local butcher!
Tripe is extremely nutritious! It is low in fat and high in protein. In ancient times, it was a main source of nutrition for poor Italians who couldn’t afford choicer cuts of meat.
Watch the Video Recipe!
Learn how to make Italian Tripe recipe with our video recipe, filmed in Italy:
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How to Make Italian Tripe
For the complete recipe for making Roman Tripe, check out the recipe card below!
What is Tripe?
Tripe is the edible stomachs of the cow. There are three, each with a different texture.
Boil it for 15 minutes.
Even if the tripe you’ve purchased is already clean, we recommend boiling it in salt water with onion, carrot and celery for 15 minutes to remove any lingering odor.
Serve with bread!
Italian Tripe is traditionally served with bread for a fantastic scarpetta (sopping up the sauce).
Best Pasta Cookbook? Ours!
Seductive strands of pasta and sumptuous sauces… Are you ready to indulge in an unforgettable Pasta Affair? This cookbook is a must-have for any serious lover of Italian food, featuring over 50 classic pasta recipes you can make at home!
AVAILABLE AS A PRINT HARDCOVER OR EBOOK
Tomato Products We Recommend
This tripe recipe calls for crushed tomatoes. In Italy, Italians have a secret for crushed tomatoes: they use or buy whole peeled tomatoes, remove the seeds and ‘water’ and then crush them with a blender or by hand. Why not just buy crushed tomatoes?
Italians know that canned crushed tomatoes tend to be less sweet than passata (purée) or whole peeled canned tomatoes. This is because skins and seeds often make their way into crushed tomato products, which produces a less sweet product.
For dishes like Roman Style Tripe (Trippa alla Romana), here in the PIATTO™ kitchen we tend to use:
To find out more about why, check out our guide on best canned tomatoes for sauce!
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Other Italian Tripe Recipes
Check out the traditional recipe for Trippa alla Fiorentina (Florence Style Tripe) on our website!
Discover More Roman Food Recipes!
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Italian Tripe Recipe – Trippa alla Romana
Ingredients
- 2.2 lb beef tripe cleaned
- 1 onion for pre-cooking the tripe
- 1 carrot for pre-cooking the tripe
- 1 rib celery for pre-cooking the tripe
- 1 onion chopped
- ½ carrot chopped
- 1 rib celery chopped
- 28 oz crushed tomatoes
- handful fresh mint minced
- 4 tbsp pecorino romano cheese finely grated
- ½ cup dry white wine
- 4 tbsp olive oil or as needed
- fresh chili peppers to taste
- fine salt to taste
- black pepper to taste
Instructions
Pre-Cook the Tripe
- Boil the tripe for 15 minutes in salted water with a whole onion, carrot and celery to remove the last of the odor. Drain and set aside.
Sauté the Tripe
- Coat the bottom of a skillet generously with olive oil. Sauté the chopped onion, carrot and celery over medium-low heat until the onions start to appear translucent.
- Add the tripe to the vegetables and salt and pepper to taste. Cook for a few minutes over medium heat.
- Add a ½ cup of white wine. Stir, and cook until the wine has evaporated.
Make the Sauce
- Add crushed tomato and a 1 1/2 cups of water to the tripe.
- Bring the sauce to a boil. Add a handful of fresh mint and a pinch of salt.
- Cover and cook the tripe in the sauce over medium-low heat for 2 hours.
Finish with Pecorino Cheese
- After the two hours, turn off the heat and add about 4 Tbs of freshly grated Pecorino Romano cheese. Stir to melt the cheese. Feel free to top with more pecorino when you serve the dish.