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Trippa Alla Fiorentina
Trippa alla Fiorentina, or Florentine-style tripe, is a cherished dish from the heart of Florence, Italy, that beautifully illustrates the essence of Tuscan cuisine. This rustic stew features tender, slow-cooked tripe simmered in a rich and savory sauce made from ripe tomatoes, fresh vegetables, and a splash of white wine. With its aromatic blend of flavors and a generous sprinkle of Parmesan cheese and fresh parsley, this dish is a celebration of simple, hearty ingredients transformed into a comforting meal perfect for family gatherings or cozy dinners. As you savor this dish, you're not just enjoying a meal; you're partaking in a rich culinary heritage that has been passed down through generations.
Ingredients
- Olive oil
- 3 tablespoons
- Onions
- 1 large, chopped
- Carrots
- 2 medium, diced
- Celery
- 2 stalks, diced
- Garlic
- 3 cloves, minced
- Tripe (beef or pork)
- 2 pounds, cleaned and cut into strips
- White wine
- 1 cup
- Crushed tomatoes
- 28 ounces (1 can)
- Salt
- to taste
- Black pepper
- to taste
- Parmesan cheese
- 1 cup, grated
- Fresh parsley
- 1/4 cup, chopped
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onions, diced carrots, diced celery, and minced garlic. Sauté the vegetables until they are soft and fragrant, about 10 minutes.
- Add the cleaned and cut tripe to the pot and cook, stirring occasionally, until it starts to brown, approximately 10 minutes.
- Pour in the white wine, allowing it to evaporate while scraping any browned bits from the bottom of the pot to enhance the flavor.
- Stir in the crushed tomatoes, and season with salt and black pepper to taste. Mix well, then cover and simmer on low heat for about 2 hours, or until the tripe is tender and the flavors meld beautifully.
- Once cooked, stir in the grated Parmesan cheese and chopped parsley until well combined.
- Serve hot, garnished with additional Parmesan cheese and parsley if desired.
Tips
- For a slightly spicier version, consider adding a pinch of red pepper flakes when sautéing the vegetables.
- Pair this dish with a crusty Tuscan bread to soak up the savory sauce.
- If tripe is not available, you can substitute it with beef or pork belly for a similar texture.
Dietary Information
Servings: 6 Dish Type: Main Course Prep Time: 20 minutes Cook Time: 2 hours Calories: 450 Fat: 20g Carbs: 30g Protein: 40g Sodium: 600mg Sugar: 6g
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