Trippa Alla Fiorentina
Trippa alla Fiorentina, also known as Florentine-style tripe, is a traditional dish from Florence, Italy. It's a hearty stew made with tripe (the lining of a cow's stomach), tomatoes, onions, and other vegetables, seasoned with herbs and Parmesan cheese.
Ingredients - Serves 4
- Parsley - 1 bunch, chopped
- Olive oil - 2 tablespoons
- Salt and pepper - To taste
- Parmesan cheese - 1 cup, grated
- White wine - 1 cup
- Tomatoes - 400g, peeled and chopped
- Garlic - 2 cloves, minced
- Celery - 2 stalks, finely chopped
- Carrots - 2, finely chopped
- Onions - 2, finely chopped
- Tripe - 1 kg, cleaned and cut into strips
Let's Get Started
- Heat the olive oil in a large pot over medium heat.
- Add the onions, carrots, celery, and garlic and cook until the vegetables are soft, about 10 minutes.
- Add the tripe and cook until it starts to brown, about 10 minutes.
- Add the white wine and let it evaporate.
- Add the tomatoes, salt, and pepper. Cover the pot and simmer for about 2 hours, or until the tripe is tender.
- Stir in the Parmesan cheese and parsley.
- Serve the trippa alla fiorentina hot, with extra Parmesan cheese on top if desired.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Calories: 450
- Fat: 20g
- Carbs: 30g
- Protein: 35g
- Sodium: 1500mg
- Sugar: 7g
