Ricardo Felner is the author of this article about tripas, a traditional dish that, according to him, is progressively disappearing from restaurants. The article addresses the lack of knowledge of many people regarding this food and its gastronomic qualities.
Felner raises the question about the reasons for this disappearance trend. The text suggests that the problem may be related to the raw materials needed to prepare tripas, or alternatively, with a lack of willingness on the part of restaurants to invest in preparing this dish.
The article presents tripas as a typically Portuguese dish that seems to be at risk of becoming obsolete in the current gastronomic offering, contrasting with its culinary value.
