Florentine Tripe Traditional Recipe | Trippa Fiorentina
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.
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.
