Here is the recipe for the authentic taste of Florentine cuisine with our Trippa alla Fiorentina.

A perfect representation of traditional Italian flavors, it’s a main course that promises to transport your taste buds straight to the heart of Italy.

Florentine Tripe Traditional Recipe | Trippa Fiorentina

Guido Pasquariello

A classic Florentine main course, Trippa alla Fiorentina combines tender beef tripe with a robust tomato sauce, aromatic vegetables, and a sprinkle of Parmigiano Reggiano for a truly authentic taste of Italy.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Course Main Course

Cuisine Italian

Servings 4

Equipment

Knife
Large pot

Ingredients

2.2 pounds about 4 cups beef tripe, cleaned and cut into strips
35 ounces about 4 1/4 cups canned peeled tomatoes
2 white onions finely chopped
2 carrots finely chopped
2 stalks celery finely chopped
Extra virgin olive oil as needed
3 1/2 ounces grated Parmigiano Reggiano DOP about 1 cup
Salt to taste
Black pepper to taste

Instructions

Prepare the Soffrito: Begin by peeling and finely chopping the carrots, celery, and onions.
2 white onions, 2 carrots, 2 stalks celery
Cook the Soffrito: Heat olive oil in a large pot and sauté the chopped vegetables until they are soft and fragrant.
Extra virgin olive oil
Add the Tripe: Cut the cleaned beef tripe into strips and add them to the pot with the vegetables, cooking until they are well-integrated and flavorful.
2.2 pounds about 4 cups beef tripe, cleaned and cut into strips
Incorporate Tomatoes: Add the peeled tomatoes to the pot, breaking them up slightly. Stir well to combine.
35 ounces about 4 1/4 cups canned peeled tomatoes
Simmer: Cover the pot and let the mixture simmer for about 20 minutes on moderate heat, then uncover, season with salt and pepper.
Salt, Black pepper
Final Touch: Just before removing from heat, stir in the grated Parmigiano Reggiano and mix well.
3 1/2 ounces grated Parmigiano Reggiano DOP
Serve: If necessary, cook a little longer to reduce the sauce so it's not too watery. Serve hot, accompanied by crusty bread and extra Parmigiano Reggiano if desired.

Notes

Store leftovers in an airtight container in the fridge for 1-2 days.
Freezing is not recommended.
The key to perfect Trippa alla Fiorentina is not overcooking the tripe; it should be tender but not mushy in a creamy, not watery sauce.

Trippa alla Fiorentina: Florence’s Unique Main Course

Have you ever tried a traditional dish from Florence, Italy? One of their specialties is Trippa alla Fiorentina, a main course that’s packed with unique flavors. Learn more about this and other traditional dishes of Florence here.

Trippa alla Fiorentina is made with tripe, the edible lining of an animal’s stomach, usually from a cow. Cooks prepare it with peeled tomatoes, olive oil, and a mix of finely chopped celery, carrots, and onions. To make it extra tasty, they sprinkle grated Parmigiano Reggiano cheese on top.

So, what does this dish taste like? It’s a mix of simple yet bold flavors. The tripe becomes soft and soaks up the taste of the tomatoes and veggies. This creates a savory and delicious combo. The cheese adds a creamy, nutty flavor that makes the dish even better.

If you’re in Florence, you can find this dish in local trattorias and restaurants. It’s a real Florentine specialty and sometimes sold as street food too.

Remember, Trippa alla Fiorentina might not be for everyone. It’s made with offal (animal organs), which is common in Italian cooking. But if you’re curious and want to try something truly Florentine, give it a try!