Florentine Tripe

Name: Florentine Tripe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: Tripe 2.2 lbs; Peeled tomatoes 2.2 lbs; White onions 2; Carrots 2; Celery 2 ribs; Extra virgin olive oil to taste; Parmigiano Reggiano PDO cheese (to be grated) 3.5 oz; Fine salt to taste; Black pepper to taste

Gluten Free
Lactose Free

Difficulty: Very easy
Prep time: 20 min
Cook time: 35 min
Serving: 4 persone
Cost: Low

PRESENTATION

Recipe by
Daniele Rossi

Florentine tripe is one of the most well-known tripe recipes, not only because of its ease of preparation but also for its simple yet robust flavor. A main dish for true enthusiasts, for those who love more authentic tripe recipes, in the case of Florentine tripe, also very rustic! We've recovered the original, ancient, and very simple recipe made only of tripe, peeled tomatoes, and extra virgin olive oil. To season and complete, a very fine mince of celery, carrot, and onion, and a sprinkle of grated Parmigiano Reggiano PDO. It's not necessary to cook the tripe for hours; the result should be rather creamy and not brothy. There are many nuances and precautions, based on different schools of thought and personal tastes, and we're here to show you our simple version!

Here are other traditional tripe recipes:

INGREDIENTS: Tripe 2.2 lbs (1 kg); Peeled tomatoes 2.2 lbs (1 kg); White onions 2; Carrots 2; Celery 2 ribs; Extra virgin olive oil to taste; Parmigiano Reggiano PDO cheese 3.5 oz (100 g) - (to be grated); Fine salt to taste; Black pepper to taste

Preparation

How to prepare Florentine Tripe

To prepare Florentine tripe, start with the soffritto: trim and peel the carrot 1, cut it into strips 2, then finely chop 3.

Then clean and finely chop the celery as well 4. Move on to the onion: remove the outer layer, then make cuts without reaching the bottom both horizontally 5 and vertically 6.

This way you can chop it effortlessly and uniformly 7. Pour the olive oil into a pan, then add the minced vegetables: the onion 8, followed by the carrot and celery 9.

Take the tripe (already washed and cleaned by your butcher) 10 and cut it into strips: traditionally they would be larger, but you can make them thinner for quicker and easier cooking 11. Add it to the pan when the soffritto is wilted and well-flavored 12.

Let it absorb the flavors for about ten minutes, stirring occasionally 13. Add the peeled tomatoes 14, break them up a bit with the wooden spoon, and stir 15.

Cover with a lid and let cook for another 20 minutes over moderate heat 16. Remove the lid, salt and pepper to taste 17. Once ready, before removing from the heat, add the grated Parmigiano Reggiano PDO 18 and mix.

If necessary, cook for a bit longer to reduce the sauce, as the tripe should not be brothy 19. Once ready, you can plate your Florentine tripe 20 21 to be served hot with a crusty bread and more grated Parmigiano Reggiano PDO to taste.