Friday, February 12, 2010

Trippa alla Fiorentina


  • 1 yellow onion, diced
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1 tablespoon unsalted butter
  • 3 tablespoons extra-virgin olive oil
  • 3 pounds tripe, blanched and boiled (add 5 clove in a water)
  • Half a pound of minced beef meat
  • 1 pound tomatoes, peeled and finely chopped
  • Salt, for seasoning
  • Parmesan, for sprinkling


Pick out only the best parts of the tripe, either the meatier part or the spongy, honeycomb part, cut it into very thin strips. Saute onion, carrot and celery in butter. Add oil and the minced meat then after a few minutes add the tripe. Saute until golden in color. Add the tomatoes. Season with salt and cook over a very low heat for about 1/2 hour, until the sauce has reduced almost completely, stirring frequently to prevent sticking. The tripe may be served immediately without any garnish, or alternatively sprinkle some grated Parmesan over and brown in the oven for five minutes. ** (Tripe is best served with boiled or pureed potatoes or, if preferred, with cannellini beans in oil.)


Laurie said...

This looks so simple and sounds full of flavor. My mom used to make tripe for my dad often.. He would be so surprised if I made it for him. Grazi!

Indro Neri said...

Un'ottima ricetta ed una foto davvero invitante. Quando saro' in zona vedro' di fermarmi al ristorante se questo piatto e' nel menu.

Aurelio Barattini said...

@Laurie: Tell me the Surprise if you try this recipe.

@Indro: Ciao Indro, grazie mille per il tuo commento... ti aspetto alla Locanda prima del caldo, altrimenti la trippa va' in vacanza e torna in autunno :-)

katkats kitchen said...

I love Callos the Spanish tripe tapas, I have bookmarked this page to make the recipe later. I hope to return often for inspiration, thanks for taking hte time to post.

Aurelio Barattini said...

@katkats kitchen: Thank you for comment, i add new recipe when i come back to italy. Ciao

denizdalya said...

I love Italıan foods !