Florentine Tripe

Trippa alla Fiorentina is a dish of Tuscan origin, highly appreciated for its intense flavor and unique texture. Here is the recipe to prepare this classic Italian dish:

Ingredients

• 600 g cleaned and pre-cooked tripe
• 400 g peeled tomatoes or tomato passata
• 1 onion
• 1 carrot
• 1 celery stalk
• 1 garlic clove
• 50 g grated Parmigiano
• 50 g grated Pecorino Toscano
• Extra-virgin olive oil to taste
• Salt and pepper to taste
• 1 glass dry white wine
• Meat or vegetable broth to taste
• A bunch of aromatic herbs (bay leaf, rosemary, sage)

Preparation

1. Start by cleaning and finely chopping the onion, carrot, and celery. In a large skillet or casserole, sauté the chopped vegetables in extra-virgin olive oil together with the whole garlic clove.

2. Once the vegetables have softened, add the tripe cut into strips or pieces. Brown well.

3. Deglaze with the white wine and let the alcohol evaporate.

4. Add the peeled tomatoes, lightly crushing them with a fork if whole, or the tomato passata. Season with salt and pepper.

5. Add the bunch of aromatic herbs as well.

6. Cover the tripe with meat or vegetable broth and simmer over low heat for about 1 hour and 30 minutes, until the tripe is tender and the sauce has reduced. Add more broth during cooking if necessary.

7. At the end of cooking, remove the aromatic herbs and garlic, and adjust salt and pepper if necessary.

8. When serving, sprinkle with a generous handful of grated Parmigiano and Pecorino.

Trippa alla Fiorentina is traditionally served with Tuscan bread and can be enhanced with a sprinkle of chili flakes if a spicy touch is desired.

Curiosità

Tripe is an ingredient commonly found in Italian home cooking, especially in Tuscany. It is a humble food that has become a true delicacy through the creativity and culinary tradition of the Italian regions.