Trattoria e Tripperia Le Zendraglie - E.Fiorenzano nella Pignasecca a Napoli

"This tripper preserves an ancient tradition of street food now in danger of extinction: the sale of "carnacotta "(tripe, offal, of musi vitellone, pork feet, head of lamb). At one time, in every district of the city was a place similar, now this is one of the few remaining. This is all like a hundred years ago, the dealer sales of white marble, protected by glass, which makes display of self or pero' o muss surrounded by lemons of Sorrento and doused with water. "

The Guardian - Inghilterra

Much more fun was the Tripperia Fiorenzano, a tiny and immaculate place that specialised in tripe dishes. It had five tables, each with a blue-checked oilcloth, big, battered fridges at the back, a small kitchen down one side and, fronting the street, a small display cabinet decorously hung with blanched tripe, cows' feet, pigs' trotters and a bit of calf's head, kept cool and clean by water running over them, ready for home cooking. Antonio Moglie, a third-generation trippaio - a tripe specialist; a butcher and cook all in one - ran the place with his son. He cooked to order in a battered pot, using just olive oil, tomatoes, chilli, salt and lots of pepper, the distinguishing spice in Neapolitan cookery.

TIMES - Inghilterra

Take a stroll down the Via Pignasecca. This street, one of the most vibrant food markets in Italy, is also a hotbed of wheeler-dealing. Would-be Pavarottis sing out the qualities of their wares; prices plummet the further away you walk, and any refusal to taste the goods on offer will provoke the vendors into an early grave. Halfway down the street, at Tripperia Fiorenzano, there is a shop selling nothing but tripe, the display of cows’ innards watered by a sprinkler system to keep it fresh. There are even a few tables in the back where you can sample the goods, cooked by the owner with a little calf’s-head broth for flavour.

IL Manifesto
Strolling in pignasecca, on top of the Spanish quarters, known to love Naples for trippa is still alive. just that now more nonc'è shortage of 43 '. In contrast today, logically there is an abundance. The showcase of Fiorenzato Tripper offers a wide assortment of various sizes of tripe, corn, centopelle, honeycomb, cow's feet, Pig's feet, veal and heads 'nngoglia (a typical sausage of pig intestines, salt, pepper and fennel seeds).

IL Gambero Rosso
... in the market for pignasecca, a small local family run with a long history. Here is found the ancient Neapolitan tradition of selling "carnacotta" street food Parthenopean for excellence, head of lamb, pig feet, tripe and offal.

Luciano Pignataro (cronista de Il Mattino di Napoli)
We are in the heart of Pignasecca where even the foreign press was uncomfortable to sing the praises of Tripperia Fiorenzano, one of the few survivors "carnacottari" capital of Campania where to eat during the whole summer classic and fresh 'or' for ' eo 'muss', strictly salt and lemon, while during the winter cold, the legendary "carnecotta", precisely, the tripe and tomato seated comfortably at a table, even Spartan.