"Always on the menu is lampredotto. The fourth stomach of the cow and the most tender, delicate tripe, lampredotto looks like a damp dishcloth crossed with a heavily ruffled shirt. It is prepared by simmering it in broth made from onion, carrot, celery, tomatoes, parsley and basil for about an hour and a half, then seasoned with salt and pepper, and served in a roll, maybe with a spoonful of salsa verde."
"Also made daily by Leo, and many times over, are trays of torta di ceci, a baked chickpea flour pancake much like farinata that is sandwiched in a flatbread called schiaccia, which can also be filled with salumi or cheese. The rest of the menu changes daily, but always includes a bean dish, at least one legume and vegetable soup (often thickened with polenta or bread), some sort of long-braised stew and maybe a ragu."
Steam scented with onions, beans, cabbage and braised meat rises from box 37 at Testaccio market, where Leonardo Cioni runs Sicche Roba Toscana. Lampredotto, the fourth stomach of the cow, is simmered in an aromatic vegetable and herb broth for about an hour and a half, seasoned, and served in a roll, sometimes with salsa verde. Daily offerings include torta di ceci sandwiched in schiaccia, bean dishes, legume and vegetable soups often thickened with polenta or bread, long-braised stews, and ragù such as capocollo served with gnocchi.
Read at www.theguardian.com
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