Trippa alla Fiorentina

Florentine tripe is a dish of Tuscan origin, much appreciated for its intense flavor and unique texture. Here is the recipe to prepare this classic Italian dish:

Ingredients

• 600 g of pre-cleaned and precooked tripe
• 400 g of peeled tomatoes or tomato purée
• 1 onion
• 1 carrot
• 1 celery stalk
• 1 clove of garlic
• 50 g of grated Parmesan cheese
• 50 g of grated Tuscan pecorino cheese
• Extra-virgin olive oil to taste
• Salt and pepper to taste
• 1 glass of dry white wine
• Meat or vegetable broth as needed
• A bouquet of aromatic herbs (bay leaves, rosemary, sage)

Preparation

1. Start by cleaning and finely chopping the onion, carrot, and celery. In a large pan or a casserole, sauté these minced 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. Sauté well.

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

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

5. Also, add the bouquet of aromatic herbs.

6. Cover the tripe with meat or vegetable broth and cook over low heat for about 1 hour and 30 minutes, until the tripe becomes tender and the sauce has reduced. If necessary, add more broth during cooking.

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

8. When serving, sprinkle with a generous handful of grated Parmesan and pecorino cheese.

The Florentine Tripe is traditionally accompanied by Tuscan bread and can be enriched with a sprinkling of chili pepper if you wish for a spicy touch.

Curiosity

Tripe is an ingredient commonly found in Italian popular cuisine, especially in Tuscany. It is a humble food that has been transformed into a delicacy through the creativity and culinary tradition of the Italian regions.