The story
Trattoria Trippa, chef Diego Rossi’s Milanese offal-focused trattoria, has become the city’s most talked-about reservation. The menu rotates seasonally, but the vitello tonnato keeps cropping up as a must-order: “the definitive version,” says Cosa mangiamo oggi?, while Giuliacrossbow also calls it a standout alongside the grilled bone marrow. Other highlights include the trippa fritta, pappardelle al ragù di muflone, and a finanziera that impressed at Ein Prosit. The cooking is simple, precise, and deeply satisfying.
Despite its Michelin guide nod, the vibe remains casual and welcoming, with an open kitchen and classic trattoria warmth. “The most hyped trattoria in Milan right now, and it fully deserves it,” notes Qui si Taffia. Reservations, however, are notoriously tough to secure—but those who manage to snag one find a place that feels like home.
Synthesised by AI from every creator’s review. First reviewed 2023.
What diners say
Synthesized from 35 Google reviews · tap an aspect for the detail
Diners consistently praise Trattoria Trippa for its exceptional, thoughtfully prepared Italian dishes, with many calling it one of Milan's best restaurants. The quality of ingredients and execution, especially on classics like vitello tonnato and tagliatelle, earns widespread admiration. A recurring challenge is securing a reservation, which many describe as difficult but ultimately worthwhile.
Food Quality
The food is widely celebrated for its exquisite flavors, high-quality ingredients, and refined yet simple execution. Standout dishes include vitello tonnato, tagliatelle al burro, fried tripe, and tajarin alle vongole, with many reviewers calling it the best meal in Italy.
Reservation Difficulty
Many diners note that getting a table is extremely challenging due to limited seating and a reservation system that opens only once a month, with slots filling instantly. While the difficulty is a common frustration, most agree the experience justifies the effort.
Service
Service is generally described as friendly, professional, and knowledgeable, with staff providing excellent wine recommendations and attentive care. A few mention occasional distractions or miscommunications, but the overall sentiment is very positive.
Wine Selection
The wine list is praised for its impressive selection, and the sommelier's recommendations are frequently highlighted as enhancing the meal. Some find the pricing slightly high, but the quality is well-regarded.
Atmosphere
The intimate, convivial atmosphere—especially seating at the counter overlooking the kitchen—is a highlight for many. It adds a sense of connection to the cooking process and contributes to a memorable dining experience.
Value
Many reviewers find the restaurant offers good value for the quality, with fair pricing relative to the refined dishes and overall experience. The generous portions and thoughtful touches, like a candy tin with the bill, are appreciated.
Most-loved dishes
AI summary of what 15 dish mentions say about the food
At Trattoria Trippa, the tiramisù earns ecstatic praise as a must-order, while the overall vibe is one of rustic, heartwarming comfort that makes every dish feel like a loving embrace.
“This is definitely one of those dishes you have to try at least once in a lifetime. Poetry. The right amount of sauce, the meat is super tender, and the caper gives it that salty kick. Crazy dish. I'd put it in the top 10 dishes to try in Italy for sure.”
“This vitello tonnato is the definitive version. The veal is cooked at low temperature, the cut is the flake, not the silverside, so it's less stringy. The sauce is a mayonnaise with Mediterranean tuna, capers, and anchovies, put in a siphon. It's a pleasure. If you feel like eating vitello tonnato in Milan, this is the only place worth it.”
“The vitello tonnato is very delicate. They made it foamy by working it a bit more, and it makes a difference on the plate: it's a cloud, a sort of mousse. It's not overly salty, occasionally I find some salt flakes, very pleasant. The capers give an extra saltiness when you get them. The seasoning is perfect, the strongest taste is the meat base at the end, but it doesn't cover the delicate flavors. It's mandatory, I understand why it's so recommended.”
What creators say
6 creators have covered Trattoria Trippa. Most active: Cosa mangiamo oggi?, Qui si Taffia, Giuliacrossbow
- Qui si TaffiaLoved
VLOG: Abbiamo provato la trattoria più in HYPE di sempre! IMPOSSIBILE PRENOTARE! TRIPPA Milano! · @ 0:33
Trattoria Trippa is the most hyped trattoria in Milan right now, and it fully deserves it: simple, well-executed dishes, great value for money, and a warm, welcoming atmosphere that makes you feel at home.
Dishes mentioned
Vitello Tonnato
This is definitely one of those dishes you have to try at least once in a lifetime. Poetry. The right amount of sauce, the meat is super tender, and the caper gives it that salty kick. Crazy dish. I'd put it in the top 10 dishes to try in Italy for sure.
Trippa Fritta
It's very crunchy, very indulgent, we can say that, as much as it is salty, so it's a bold-flavored dish. They warned us it might be very salty, but you can shake off the salt. I'd go for the trippa over the vitello tonnato.
Taiarin con Vongole
This brings me a bit to Romagna. I can say that? The taiarin with clams, this little clam here has something to say. Honestly, I didn't expect it to be this good. I expected it to be good, but it's even better than I expected. I invite people to come try it from Romagna because it has a lot to teach. Maybe it's the best spaghetti alle vongole after Uliassi's. Diego Rossi, forgive me.
Tagliolino al Burro
It's good without a doubt. It's a flavor that brings me back, it has childhood memories. The classic butter spaghetti, the grandmother's butter tagliolini. It's a journey into memories. A simple dish executed perfectly. No shells. If Diego Rossi shells them, shell them.
Panna Cotta con Riduzione di Fico
I think it's very good. But I'll be honest: the fig reduction covers the delicacy of the panna cotta a lot. It might be made on purpose, but it can be unappealing because the aftertaste is a bit bitter. I prefer panna cotta more natural.
- Qui si TaffiaLoved
Lorenzo BIAGETTI ci racconta i suoi best of #rimini ep.50 #interviste · @ 0:21
Lorenzo mentions Trippa as a place he wants to try.
- Cosa mangiamo oggi?Loved
EIN PROSIT: Dietro le quinte dell'evento culinario dell'anno (che forse non conosci) ⭐⭐⭐👨🏻🍳👩🏻🍳 · @ 24:24
Trippa is an incredible restaurant in Milan, but it's easier to eat Diego Rossi's dishes at Ein Prosit than to get a reservation there.
Dishes mentioned
Dumpling with Hare Ragù
This is a dumpling, cold, with hare ragout, also cold. On YouTube they don't know if it's hot or cold. Well, no, indeed. Yes, but then you can't see that it's glued, that it looks like it has lacquer. And there is this Lodigiano fondue and Capovilla duroni brandy. It's easier to eat Diego Rossi's dishes here in Udine, at Ein Prosit, than in Milan where we live, because there's a waiting list to book… not even to go and see Coldplay. And I said it all. And if you could taste this dish, you would also understand why.
- Cosa mangiamo oggi?Loved
I piatti DA NON PERDERE se vieni a MILANO 🍖🍷 · @ 16:26
A famous chef's restaurant in Milan, with an open kitchen and a unique atmosphere. The vitello tonnato is the definitive version and a must-try.
Dishes mentioned
Vitello Tonnato
This vitello tonnato is the definitive version. The veal is cooked at low temperature, the cut is the flake, not the silverside, so it's less stringy. The sauce is a mayonnaise with Mediterranean tuna, capers, and anchovies, put in a siphon. It's a pleasure. If you feel like eating vitello tonnato in Milan, this is the only place worth it.
- Cosa mangiamo oggi?Loved
Gli CHEF più fighi del mondo cucinano A CASA NOSTRA: Ein Prosit 2024 ⭐⭐⭐ · @ 39:55
Trippa is Diego Rossi's trattoria in Milan, specializing in offal and fifth quarter dishes, with a casual vibe.
Dishes mentioned
Finanziera
The finanziera which we are now putting in here, look how beautiful it is. Whoa! Cockscombs. Yes, let's say it's prettier when it's warm eh. But we can say that Javi is a bit of a Diego Rossi version… No, Javi is much better. He only does offal, only fifth quarters, so, I mean, he's more over the top than me. I'm more moderate. But he is your perfect companion. Well, he's my big buddy. In here there are cockscombs, sweetbreads, loaves, brains, veal grains, porcini mushrooms, gherkins, spring onions. And that's it, I plate it as always - with the trowel.
Trippa is a traditional trattoria in Milan, featured in the Michelin guide. The menu changes frequently, focusing on seasonal and offal-based dishes. The vitello tonnato and grilled bone marrow are standout dishes. The atmosphere is classic and welcoming. Reservations are necessary and can be difficult to secure.
Dishes mentioned
Trippa Fritta
This fried tripe is very salty and equally peppery, but you can feel all the texture of the tripe. It's soft inside and perfectly crispy outside. You can smell the fresh rosemary in the aroma, and it's not very greasy. If you don't like normal tripe, at least try it fried — there's more hope.
Vitello Tonnato
The vitello tonnato is very delicate. They made it foamy by working it a bit more, and it makes a difference on the plate: it's a cloud, a sort of mousse. It's not overly salty, occasionally I find some salt flakes, very pleasant. The capers give an extra saltiness when you get them. The seasoning is perfect, the strongest taste is the meat base at the end, but it doesn't cover the delicate flavors. It's mandatory, I understand why it's so recommended.
Tortello con Ricotta e Albicocca
The tortello with ricotta and apricot is sweet but not overly sweet. The hint of peach is not overbearing. The pasta sheet is thinner than a host, it disappears in your mouth. The burrata inside is creamy, and the verbena on top explodes in your mouth. You can also taste lemon. It's the kind of dish I wouldn't eat on its own, but quality-wise it's undeniable. The texture of the dough is crazy.
Pappardelle al Ragù di Muflone
The pappardelle with mouflon ragu is a new dish added a few days ago. The pasta is hand-rolled, extremely thin. The ragu: the meat melts in your mouth, you can feel the strands, it's quite fatty but without chunks of fat to spit out. It's a flavour I've never tasted, very marinated, I think in wine, with spices. The pasta is perfect, the Parmesan well balanced. Oh my god so good. It's the perfect winter dish in front of a fireplace.
Midollo alla Brace
The grilled bone marrow is one of the best things I've ever tasted in my whole life. It hit me with a smoky aroma, a scent. You scoop it with a spoon, it's boiling hot. The smoky taste in the mouth, the crunchiness, the Maldon salt on top, the rosemary aroma. It's perfect. The texture is extremely soft and moist. A layer of crunchiness formed on top with the creamy marrow. I'm speechless. They should give a train to Milan just to eat this marrow.
