In Florence, daily meals become a pleasure, but there remains the peculiarity that, divine as the pizzas and pastas and cheeses are, the actual Florentine delicacies, the ones invented in Florence by Florentines, are generally a bit less inviting than the broader Tuscan and Italian offerings. “Bistecca Fiorentina” (Florentine-style steak) is excellent, of course, but take, for example, the Florentine lunch special of choice, “Trippa Fiorentina”, spiced tripe. Tripe. Honest to goodness, it’s tripe, chopped, fried tripe. Roadside carts sell it like hotdog stands as a quick lunch, and locals crowd around, and you can smell it for blocks. In a cuisine centered on bringing out the best of fine quality ingredients, a rich milk, a powerful tomato, Florentine lunches focus on the part of the animal that tastes like… well… what its job is. If someone wants to argue that the American hotdog is itself a rather questionable food, despite being a hotdog eater I can’t really deny it, but a hotdog stand does not make a city block smell like a hybrid between a cow’s butt and a urinal. I am an open-minded diner and have tried tripe many times in many forms, Italian, Chinese, and it always tastes like tripe. I can’t understand it. I know the words “traditional” “local” and “delicacy” are often code for “what we ate while under siege when we ran out of cats,” (if you don’t believe me, hunt down a Tuscan recipe for “stinco” i.e. boiled pig’s knuckles). Still, they clearly love it, and if people have the option to eat buffalo mozzarella or tripe and choose tripe, then… I will try it again. I’ll wait a few months, and with sincere effort… maybe. One does acquire some local abilities by osmosis after a while. After my first six months in Florence I gained the inexplicable ability to recognize saints Cosimo and Damiano in a painting even if they don’t have their characteristic hats. So perhaps a year will be enough to master even tripe.