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Trippa alla Fiorentina

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Adjust Servings:
1 kg Tripes
half Red Onion
1 stalk Celery
1 Carrot
2 Cloves
1 Chilli Pepper
3 table spoon Tomato concentrate
a cup Tomato sauce
1 Stock cube
Parmesan Cheese

Nutritional information

300 per portion

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Trippa alla Fiorentina

Real Tuscan Cuisine


    A dish not everyone dare to prepare

    • 45
    • Serves 4
    • Easy




    Tripes, stewed in a tomato sauce with Parmigiano Reggiano D.O.P.

    This dish is a very tipical one of the Florentine Cousine. Some people believe that is a heavy food but it is completly wrong.

    In fact, tripe meat is one of the most lean meat, low in calories less than a chicken breast ! Think that 1 hg. of tripe is only 94 cal.

    It is true that it depends the way you cook it. Someone add sausage or beans or whatever….the real Florentine Tripe is cook like this, only with vegetable and tomato sauce.





    Prepare the ingredients and sauté the aromatic vegetable

    The tripe you use has to be previously boiled. Its color is white and it is odorless. With the help of a wooden board and a good knife cut in long stripes the tripe. Chop the onion, celery,carrots and chilli pepper in a blender. Cover the bottom of a large,but not tall, saucepan with olive oil, put the vegetable mixture and let it cook till it is soft. Add the tripes stripe, a tea spoon of salt and cover with a lid. Let it cook at a medium temperature till the meat soaked all its liquid.


    Stewing in water and tomato

    Add some water with a vegetable stock cube and cover. Let it boiling for 5 minutes more and when the liquid is well absorbed add about 3 tablespoon of concentrate, stir for some minute, let it flavour and add about a cup of tomato sauce. Let it boil for 5 minutes more.
    Dish out hot with a generous handful of grated Parmesan Cheese on the top.

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