This delicious main course is a classic dish all over Tuscany but its birthplace is Florence!
Here is the traditional recipe of the “Trippa alla Fiorentina” just as it is in the book “Ricette Toscane” (Tuscan recipes) by the well-known Paolo Petroni
Ingredients for 4 people
1 kg (2.2 lb) of tripe
300 gr (10,6 oz) of ripe tomatoes or peeled tomatoes
1 stick/stalk of celery
Salt and pepper
Grated parmesan cheese
Finely chop the celery and the onion, then brown them in a large saucepane with 6 tablespoons of olive oil and cook for half an hour. Add the tripe cut into strips and let it cook for 10 minutes, then add the tomatoes, season with salt and pepper and let it cook for another 20 minutes on medium heat with the lid covering the saucepan. Add 2 or 3 tablespoons of grated parmesan cheese if needed, let it cook until you obtain a reduced and thickened sauce, it must not be a broth.
Serve it hot with parmesan cheese on the side.
Enjoy your meal!