A day dedicated to a gastronomic excellence of Turin that has its roots in ancient times. The tripe is prepared as per tradition, at the first light of dawn starts the cooking of tons of tripe in the huge Pentolone, according to the recipe alla Savoiarda, one of the most classic. The direction of the cooking is, as every year, by La Tripa 'd Muncalè, technical sponsor of the event and well-known Moncalierese company leader in the sector.
The place of cooking and distribution will be the Piazza del Mercato del Bestiame of Moncalieri, adjacent to the former Foro Boario, now Pala Expo.
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