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beef or veal tendons

Actually, tendons and cartilege, almost translucent slow cooked and packed in gelatine. In the Veneto and Lombardy, where most of it is consumed, they eat veal nervetti in salads with a vinaigrette. In Tuscany, especially in Florence, you can also find tripe stands serving nervetti sandwiches.


Meats & Poultry



Text © Dana Facaros & Michael Pauls

Image by Fabiana