Tripe is a cherished ingredient in gastronomy, crafted from various parts of the bovine’s fore-stomachs. This humble yet versatile offal has graced traditional cuisines around the world for centuries. From the Greeks, who roasted it over embers, to the Romans, who transformed it into savory sausages, tripe has a storied history. In Italy, it holds a special place in regional culinary traditions, particularly in Venetian, Roman, Tuscan, Genoese, and Milanese cuisines.
Here, we bring you the recipe for Florentine tripe – a hallmark of Italian offal dishes. Beloved for its simplicity and robust flavor, this recipe epitomizes rustic elegance. It’s a dish for true connoisseurs, those who savor the authenticity of tripe in its purest form, prepared with an honesty that highlights its unique character.
The classic Florentine tripe (in Italian, trippa alla fiorentina) is delightfully straightforward. It features tender tripe, peeled tomatoes, and extra virgin olive oil, elevated by a finely minced medley of celery, carrot, and onion, all crowned with a sprinkle of Parmigiano Reggiano PDO. The preparation requires only 20 minutes, followed by a 35-minute cooking time – it is not necessary to cook tripe for hours, the result should be rather creamy, not soupy.
Ingredients (for 4 servings)
- 1 kg of tripe
- 1 kg of peeled tomatoes
- 2 white onions
- 2 carrots
- 2 celery stalks
- 100 g of Parmigiano Reggiano PDO (to grate)
- Extra virgin olive oil, as needed
- Fine salt, as needed
- Black pepper, as needed
Florentine Tripe: Cooking Process
- To prepare Florentine tripe, begin with the soffritto, the aromatic base that forms the heart of the dish. Start by trimming and peeling the carrot, slicing it into thin strips, and then finely chopping it. Clean the celery and chop it finely as well.
- Next, turn your attention to the onion. Remove the outer layer and make horizontal and vertical cuts without slicing all the way through – this simple trick ensures perfectly even and effortless chopping.
- In a large pan, heat a generous drizzle of olive oil. Add the chopped onion first, then stir in the chopped carrot and celery, letting the soffritto release its delightful aroma.
- Now, prepare the star of the dish: the tripe. Ensure it’s been thoroughly cleaned by your butcher, then slice it into strips. Tradition calls for large strips, but thinner cuts are an excellent option for faster and easier cooking.
- Once the soffritto is golden and fragrant, add the tripe to the pan. Let it sauté for about 10 minutes, stirring occasionally to ensure it absorbs the flavors of the base. Next, add the peeled tomatoes, breaking them up gently with a wooden spoon, and mix everything well.
- Cover the pan with a lid and let the dish simmer over medium heat for another 20 minutes. Remove the lid, season with salt and black pepper to taste, and stir. Before taking the tripe off the heat, sprinkle generously with freshly grated Parmigiano Reggiano PDO, stirring until it melds beautifully into the sauce.
- If the sauce is still too liquid, let it cook for a few more minutes to thicken. The tripe should be rich and creamy, not soupy. Once ready, serve your Florentine tripe with a slice of toasted bread to soak up the flavors. For an extra touch, add more grated Parmigiano Reggiano PDO on top. Buon appetito!
Tips and Storage
Make sure to have your butcher clean and wash the tripe thoroughly before cooking. It’s not necessary to cook tripe for hours; the key is to let it cook in its own juices, ensuring the final dish isn’t too soupy. Once prepared, Florentine tripe can be stored in the refrigerator for up to 1-2 days in an airtight container. Freezing is not recommended.