Trippa Alla Fiorentina Recipe


Preparation Time1 Hr 0 MinCooking Time2 Hr 30 Min
Ready In3 Hr 30 MinDifficulty LevelMedium
Health IndexJust EnjoyServings4
Main IngredientInterest Group


 Olive oil3 Tablespoon
 Onions3 Ounce, finely chopped
 Celery2 Ounce, finely chopped
 Dressed honeycomb tripe - 2 lb, 2-by-1/2-inch strips
 Tomato puree2 1/2 Tablespoon
 Chicken or beef stock - 3/4 pint
 Parsley2 Tablespoon, finely chopped
 Garlic1/2 Teaspoon, finely chopped
 Marjoram1/4 Teaspoon, dried
 Salt1/2 Teaspoon
 Parmesan cheese 2 Ounce, freshly grated


1. In a heavy, medium-sized saucepan or flameproof casserole fitted with a lid, heat oil.
2. Add onions and celery to oil.
3. Cook over a moderate heat for 8 to 10 minutes, stirring frequently, until the onions are soft and slightly golden.
4. Add the tripe.
5. Toss it with onions and celery until they are well mixed.
6. In a bowl, mix together tomato puree and stock.
7. Pour the mixture over the tripe and vegetables.
8. Add parsley, garlic, marjoram and salt to it.
9. Cook them together, and bring to the boil over a high heat.
10. Reduce the heat, cover the pan and simmer the tripe slowly, regulating the heat so that the surface of the sauce barely moves.
11. Add a few teaspoons of stock, if at any point the sauce becomes too thick, before the tripe is tender.
12. Cook for 1 ½ -2 hours and pierce the tripe with the tip of a sharp knife, to ensure it is fully cooked.
13. Transfer tripe on heated plates.

14. Serve Trippa Alla Fiorentina hot with grated cheese.