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–+ servings

Trippa alla Fiorentina (tripe Florentine style)

Trippa alla Fiorentina is a traditional Tuscan dish in which tender beef tripe is cut into thin strips and braised in an aromatic sauce of tomatoes, onions, celery and carrots. A touch of butter and plenty of freshly grated Parmesan provide a delicate creaminess and melting texture. The sauce combines hearty umami notes, sweetness from the vegetables and tomato and subtle herbal accents. As a classic of Florentine cuisine, this dish stands for down-to-earth enjoyment that is both rustic and elegant. Served with toasted bread and parmesan - an Italian experience for connoisseurs.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Course Main course
Cuisine Italian, Tuscan
Servings 2 Servings
Calories 495 kcal

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

Nutritional values per portion

Calories: 495kcalCarbohydrates: 18gProtein: 38gFat: 26g
Keyword Florence, Giblets, Parmesan cheese, Tomato ragout, Tripe, Trippa alla Fiorentina, Tuscan, Vino Nobile di Montepulciano
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