Trippa alla Fiorentina

1. 1

   Pick out only the best parts of the tripe, either the meatier part or the spongy, honeycomb part, cut it into very thin strips.

2. 2

   Saute onion, carrot and celery in butter.

3. 3

   Add oil and tripe.

4. 4

   Saute until golden in color.

5. 5

   Add the tomatoes.

6. 6

   Season with salt and cook over a very low heat for about 1/2 hour, until the sauce has reduced almost completely, stirring frequently to prevent sticking.

7. 7

   The tripe may be served immediately without any garnish, or alternatively sprinkle some grated Parmesan over and brown in the oven for five minutes.

8. 8

   ** (Tripe is best served with boiled or pureed potatoes or, if preferred, with cannellini beans in oil.)

* Per serving · 4 servings · Values may vary.

No additional tips available.