Florentine trippa

Here is the recipe for Florentine tripe, a classic of poor cuisine, yet rich in flavour.

Florentine tripe is a "master dish", even if it is a low-cost dish. The tripe, cooked in the Florentine fashion, is cooked together with the classic sautéed ingredients and then enriched with peeled tomatoes , grated parmesan, pepper and bay leaves.

This typical dish is considered a waste, but peasant wisdom has indicated it to us, since time immemorial, as one of the tastiest ingredients. Of course, it is not a light recipe, which is why we advise you not to overdo it with the portions !

How to make Florentine tripe

1. First, peel the white onion and slice it thinly . Also cut the celery rib and carrot into cubes.
2. Take the tripe, wash it well under running water and then boil it in water for 15-20 minutes .
3. Drain it and pat it well to dry it, once it has cooled, cut it into strips of the size you prefer.
4. In a pan, heat a few rounds of extra virgin olive oil, then brown the sautéed vegetables and pour in the tripe.
5. Mix all the flavors and the bay leaves, then blend with dry white wine.
6. Let the alcohol evaporate , and then pour in the peeled tomatoes blended or crushed (alternatively you can use tomato puree).
7. Season with salt and pepper, and let the tripe cook over low heat for about 40 minutes . If necessary, occasionally add a few tablespoons of boiling water (or meat broth , if you prefer).
8. Once the tripe is ready after cooking, turn off the heat. It should be creamy but not soupy , all the liquids should have been absorbed and well blended in the dish.
9. Complete with a sprinkling of grated Parmigiano Reggiano and serve hot. Serve your Florentine tripe.

How about trying other regional specialties ? Here are also tripe alla Milanese and tripe alla parmigiana .

storage

We recommend storing the second one in the fridge for a maximum of 1-2 days , preferably in a special container with an airtight lid.

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