One of my favorite traditional culinary treats is tripe. Not so popular with new generation, tripe is a traditional dish present throughout the Mediterranean. Tripe – tripice in Croatian – comes from French tripe which is from Italian trippa. It is a type of edible offal from the stomachs of various animals but in Dalmatia, it is usually lamb.
There are few great places left that serve marenda in Zadar area. With inflation of shopping centers and pre-cooked meals (looking good but tasting awful!), most of the local taverns and small restaurants have closed doors or changed their menus to something “international”. These culinary mutants are mostly now pizzerias and pasta places…Still, there is “Sabunjar” known for serving great tripe for decades now – just across Getro in Zadar…
And there is personal favorite “Veseljak” in Sukošan. Right on the main road known as magistrala.
Since this is en route for me when coming from Zadar, I usually eat at “Veseljak”. Since 1964, they have been serving great food and although they modernized the interior recently, their daily menu is still filled with classics.
In Dalmatia, tripice is stew made with tripe, boiled with potato and bacon added for flavor. Glass of beer is my regular companion and I cannot ask for a tastier meal 🙂
Also good if you are on a budget as tripe and beer combination is just 39 kn at Veseljak (cc 5,5 Euros/6 USD).