In an earlier posting I lamented the fact that, so far, finding the perfect Ultimate Offal dish--tripe--has eluded me in Philadelphia.
That has now changed.
My dining companion and I dined this past weekend at the (relatively) new Abruzzese restaurant Le Virtù. Located on South Philadelphia's own "Restaurant Row," Passyunk Avenue, and steered by chief Luciana Spurio, Le Virtù has a number of unusual offerings that hail from Signora Spurio's former haunts on along her native Adriatic coast.
At the restaurant's Website , where you can click through to a nicely done (with music), full representative menu, I couldn't find the kind innards you and we crave. But there it was, in all its splendor, a perfect bowl of stewed tripe that stands out among the appetizers.
The quest is over. This is tripe like your Nonna made, if she happened to've learned how to do it from her own Nonna nella antica campagna. Tender little morsels swimming in the perfect red gravy--an appetizer but next time we're going to see if they'll upsize it to secondo piatto portion. Brava Luciana!
Surf over to their Website for directions, hours, and so on. They take plastic and have a wine list--a damn fine one at that.
Highly recommended. Now, who's going to pony up with the perfect andouillette, that other tripe of our dreams? And who the classic Normandy dish, tripes à la mode de Caen?
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