Tuscan home cooking – as intense as it gets
Wine with food stands for the harmonious interplay of authentic specialties and fine wines – especially with classics such as Trippa alla Fiorentina, the epitome of traditional Tuscan home cooking. Tender tripe cut into strips is gently braised in an aromatic soffritto of onions, carrots, celery and olive oil and finished with tomatoes, tomato paste, parmesan and a touch of butter. A cucina povera dish that impresses with its hearty, intense aromas: fine acidity from the tomato, deep umami and meat notes, Mediterranean spice and an unmistakably creamy melt. Trippa alla Fiorentina is hearty, feel-good cuisine that brings back memories of small, lively trattorias and honest family meals in Florence at first bite. The ideal challenge for expressive food pairing.
Ideal wine accompaniment: Vino Nobile di Montepulciano DOCG (Tuscany, Italy)
Vino Nobile di Montepulciano DOCG, one of Tuscany’s great red wines, is the perfect accompaniment to Trippa alla Fiorentina. Its strong but elegant tannins support the full-bodied character of the tripe and enhance the fleshy texture, while the freshness and structure of the Sangiovese provide a fruity accompaniment to tomato sauce and soffritto. On the nose, Vino Nobile impresses with aromas of dark cherry, plum, violet and spicy herbs, often underpinned by subtle woody notes. On the palate, its animating acidity harmoniously balances out the density of the dish, its balsamic depth blends with the Parmesan butter and binds the individual components together perfectly. Every sip prolongs the taste experience and ensures a passionate, Tuscan interplay between wine and food.
Further wine recommendations for this dish
Chianti Classico DOCG (Tuscany, Italy)
Chianti Classico is a prime example of expressive Sangiovese, which elegantly accompanies the rustic tripe structure with juicy cherries, spicy herbs, delicate earthiness and striking acidity. The vital tannins ensure stability in the pairing, while the acidity keeps the lusciousness of the tomato tripe clear and fresh. The silky fruit combines with the umami richness of the dish and its light notes of tobacco and violets reflect the depth of the Tuscan soffritto. An animating food companion that balances every bite, emphasizes harmony and lends lightness to the hearty dish in a way that only a true classic can.
Rosso di Montepulciano DOC (Tuscany, Italy)
Rosso di Montepulciano presents itself with lively cherry fruit, fine spice and a charming, youthful structure. The wine is somewhat lighter than its big brother, but impresses with aromatic clarity and a velvety tannin arc that finely buffers the tripe texture. The juicy freshness nestles against the tomato notes of the dish, while a hint of wildness in the finish picks up on the rustic-Mediterranean basis of the dish. The Rosso gives the Trippa an accessible, modern dynamic – ideal for guests who find Vino Nobile too strong.
Aglianico del Vulture DOC (Basilicata, Italy)
Aglianico from southern Italy is known for its depth, dense body and mineral freshness. The characteristically spicy notes, reminiscent of dark fruit and leather, contrast beautifully with the tomato and spicy aromas of the Trippa alla Fiorentina. The firmer tannins of the Aglianico give structure and length to the spicy tripe, while the fine acidity gives each forkful an elegant, confident frame. The slightly smoky finish adds an extra kick and makes the pairing a real delicacy for experienced connoisseurs.
Cannonau di Sardegna DOC (Sardinia, Italy)
Cannonau, also known as Grenache/Sardinia, is known for its warm cherry fruit, velvety tannins and Mediterranean herbal spice. The open aroma enriches tripe with tomato and parmesan in particular with a sunny, almost meltingly soft side. The delicate acidity and a hint of spice combine harmoniously with the vegetable flavors of celery and carrot and the creamy buttery finish. The result is an easy-drinking, southern Italian pairing that interprets feel-good cuisine in a summery way and adds warmth to the dish.
Monastrell (Jumilla DO, Spain)
Monastrell (Mourvèdre) from Spain is particularly suitable for the distinctive Florentine trippa thanks to its dark fruitiness, light plum and berry tones and peppery, herbal spice. The velvety tannins dampen the heartiness, while the deep spice and hint of licorice add new accents to the tripe dish. The lingering freshness on the finish skillfully balances the spicy Parmesan and tomato sweetness and makes the food pairing internationally sophisticated without losing sight of the warmth of Tuscan cuisine.
The recipe:
Trippa alla Fiorentina (tripe Florentine style)
Cooking utensils
- 1 Large pot
- 1 Knife
- 1 Cutting board
- 1 Ladle
- 1 Grater
- 1 Pan
Ingredients
Tripe:
- 500 g precooked beef tripe
- 1 large onion
- 2 Carrots
- 2 Celery stalks
- 2 Garlic cloves
- 50 g Tomato paste
- 400 g Chunks from the tin or aromatic tomatoes
- 150 ml dry white wine
- 50 g Butter
- Extra virgin olive oil
- Salt Pepper
- 2 Bay leaves
- 1 Clove
Rounding off:
- 60 g Parmesan cheese Freshly grated
- Some fresh parsley
Preparation
Prepare the tripe:
- Wash the tripe thoroughly, blanch if necessary and cut into fine strips.
Soffritto/approach:
- Finely dice the onion, celery, carrots and garlic and sauté in olive oil with the bay leaf and clove.
Tomato sauce:
- Add the tomato purée, toast briefly, pour in the white wine and reduce.
- Stir in the tomato pieces and tripe, season with salt and pepper, cover and simmer at a low temperature for 60 minutes.
Finalize:
- Stir in the butter and half of the Parmesan, adding stock if necessary, until a creamy consistency is achieved.
Dressing:
- Serve in large, deep plates sprinkled with plenty of Parmesan cheese and freshly chopped parsley.
Recommended sides:
- Toasted country bread with olive oil
- Fennel salad with orange fillets
- Tomato carpaccio
