It is said that tripe has always been a particularly appreciated recipe throughout Tuscany since ancient times. Not for nothing, Florence is still the homeland of the famous tripe vendors.

Born in the fifteenth century, they were merchants who pushed simple wooden carts selling tripe through the city streets.

To this day, there are still many kiosks and restaurants in Florence specializing in trippa alla fiorentina.

RECIPE FOR TRIPPA ALLA FIORENTINA

Ingredients:
Tripe (pre-cooked and cleaned bovine stomach - available at any butcher shop)
Celery
Carrot
White Onion
Garlic
Bay Leaves
Basil Leaves
Parsley
Extra Virgin Olive Oil
White Wine
Peeled Tomatoes
Beef Broth
Salt
Black Pepper

To prepare trippa alla fiorentina, cut the tripe into strips and immerse it in boiling water, letting it cook for about 5 minutes.

In a saucepan, prepare extra virgin olive oil, chopped onion, carrot, and celery, along with a clove of garlic, bay leaves, parsley, and let it all sauté.

Now add the tripe to the sauté, deglaze with white wine and let it evaporate.

Add the peeled tomatoes, beef broth and lower the flame, letting it cook for about 60 minutes, adding a little broth each time so that the tripe doesn't dry out too much, adjusting with salt and pepper.

Once your trippa alla fiorentina is cooked, we recommend serving it with some nice slices of toasted bread and a good Tuscan red wine!

BUON APPETITO!

Photo Cookist.com