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Trippa alla fiorentina (tripe recipe from Italy)


3 pounds tripe, blanched and boiled
1 onion
1 carrot
1 stalk celery
1 pound canned peeled tomatoes
Extravirgin olive oil
Parmigiano cheese


Cut the tripe into very thin strips. Clean, wash and chop the onion, carrot and celery and put into a pan with the olive oil. Cook well, then add the tripe. When the tripe gets golden in color, add the tomatoes, chopped very finely. Adjust with salt and pepper, then cook over a very low heat for about half an hour, until the sauce has reduced almost completely, stirring frequently to prevent sticking. Serve the tripe still hot, sprinkled with some grated Parmigiano cheese.