A fitting tribute to a tradition, that deltrippaiolo, which still survives on the streets of Naples .
A ; act of love in respect of this so mistreated dish.
; Replaced by trendier dishes but far from our culture see kebabs, burgers.
Walking for the streets of Naples and easy encounter one of these fast food Neapolitan where the strong smell of lemon triggers the basic instinct and the HACCP
; I am a what that never happens , then can not do pleasant of stop before acuminatichiodi steel toe qualisvetta to a lemon, skewered in order zampedi pork, boiled tripe, musso, ntestenielli ; zizza evitelle divided according to the different types.
The vendor, with a sharp knife, cut it, the ponesu a sheet of wax paper, there versa soprail salt content in a horn, and then rubs it 's and plenty of lemon profumatosucco: delight is ready to be consumed greedily on the spot
knife and fork are bandits eat it with two fingers, unaltro flavor.
not believe that the tripe face bad, indeed the trippaha a fat percentage of 5% so it is recommended in dieteipocaloriche.
in Naples is called "O'pere 'and O' musso"
The next night anzichérifugiarvi in \u200b\u200bsome unlikely local by the name vaguely exotic fermateviper road to taste the our food from street 'O' for o 'musso "
Council also o'brore'purpo ( in winter) if the to ask ; August "nnu vafanculo SCEE" ve not the takes no
ah dimenticavoACCOMPAGNARE all with a cold beer . ENJOY
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