Florentine-style tripe

Name: Trippa alla Fiorentina
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: 1 kg di trippa; 1 kg di pomodori pelati; 2 cipolle bianche; 2 carote; 2 coste di sedano; Olio extravergine d'oliva q.b.

Trippa alla Fiorentina

Tuscan second course with tomato and Parmesan cheese

Florentine tripe with tomato sauce, with soffritto And Parmigiano Reggiano: a rustic and tasty Tuscan second course.

55 min

4 servings

Easy

Tuscany

EasyTuscany

Florentine tripe is a main course rustic Tuscan cuisine, suitable for a substantial lunch or a traditional dinner. Its balance comes from the encounter between the tender but still structured consistency of the tripe, the sweetness of the soffritto and the liveliness of the tomato. The Parmigiano Reggiano, added at the end of cooking, completes the seasoning with a savory note and a more enveloping consistency. The technique requires above all careful control of the heat: the soffritto It must soften without burning, while the tripe must be flavored before it can absorb the tomato. Cooking is then slow, so that the sauce thickens and adheres to the strips without drying out. The perfect result is moist, dense, and creamy, with the tripe well-seasoned and not mushy. This preparation is part of the Tuscan gastronomic tradition and is best served with rustic country bread toasted or polenta hot.

Instructions

Voice reading

7 steps · natural Italian voice

Prepare the soffritto

5 min

Clean the carrots and celery, peel the onions, and dice everything into small, evenly sized pieces. Cutting them evenly allows the vegetables to cook evenly and blend into the sauce without leaving tough chunks.

Wilt the vegetables

8 min

Heat a large shallow pan with the oil, pour in the chopped vegetables and let them wilt over low heat, stirring frequently. Continue cooking until the onion is translucent, the vegetables are soft, and the aroma is sweet; avoid letting them brown or burn.

Prepare the tripe

5 min

Rinse the cleaned tripe and dry it. If it hasn't been blanched, soak it in boiling water for a few minutes, drain, and rinse. Then cut it into pieces. into thin strips regular, so that the cooking and consistency are uniform.

Brown the tripe

4 min

Add the tripe to the soffritto and raise the heat slightly. Sauté for a few minutes, stirring, until the strips are hot, slightly shiny, and infused with the vegetable aroma, without letting them dry out or stick to the bottom.

Cook in tomato sauce

10 min

Pour the canned whole peeled tomatoes and crush them with a wooden spoon. Mix, cover and cook over medium heat for about 10 minutes, maintaining a steady simmer. The tomato should blend with the tripe without boiling violently.

Narrow and vigorously stir

3 min

Remove the lid and continue cooking for a few minutes, until the sauce thickens and coats the spoon without being dry. Season with salt to taste and pepper; turn off the heat, add the Parmigiano Reggiano grated and mix until you get a creamy dressing.

Rest and serve

Let the preparation rest for a few minutes in the shallow pan off, then distribute it on the plates. Complete with more Parmigiano Reggiano and chopped parsley, if available, and serve hot with rustic country bread toasted or polenta hot.