Trippa alla romana
Trippa alla romana is a traditional dish of Roman cuisine. Once a popular dish among the poorest inhabitants of Rome, trippa alla romana has become a staple of Roman cuisine. It is part of quinto quarto , a type of cuisine born from poor, peasant kitchens. Each animal was divided into quarters (quarti); the first quarter (primo quarto) consisted of the best cuts and these went to the nobility. The second quarter was for the clergy. The third quarter (terzo quarto) was for the bourgeois (or merchant) class, and the fourth quarter was for soldiers. All that was leftover became quinto quarto and was distributed among the rest of the population, including the vaccinari (butchers).
Source: Wikipedia
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