Roman tripe: Bocca di Lupo to serve 12 Roman tripe rolls per day

Roman tripe sandwiches call for the second stomach of the cow, which is probably the most famous of the four given it resembles honeycomb and is often found at restaurants such as St John. It’s particularly well regarded because sauces cling to it (Italians love it when sauces cling to things; see also: pasta shapes). As in Rome, at Bocca the tripe is traditionally prepared with a savoury tomato sauce, one made with a soffritto (carrots, celery, onions), a splash of white wine and guanciale.