The locals flock to this rustic osteria to tuck into tripe (cow's stomach), lampredotto (intestines), and other offal; it's one of the best places to eat these curious ingredients in the city. Tripe comes stewed in a rich tomato sauce, or al cartoccio (wrapped in a paper parcel and baked in the oven), while lampredotto is made into flavorsome deep-fried meatballs, used to fill ravioli, or stewed in its own juices. Other offerings include grilled cow's udder and veal tongue. There's plenty of choice for the uninitiated, too, like linguine pasta with black kale and walnut pesto, ossobuco, and grilled chicken. The excellent wine list focuses on Tuscany and are reasonable, so you can splash out on something special.