Trippa alla Fiorentina

Ingredients

• 500g (1.1 lb) tripe, cleaned and cut into strips 500g (1.1 lb) tripe, cleaned and cut into strips
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 250ml (1 cup) beef broth 250ml (1 cup) beef broth
• 125ml (1/2 cup) red wine 125ml (1/2 cup) red wine
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• Salt and pepper to taste Salt and pepper to taste
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving
• Crusty bread, for serving Crusty bread, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic. Sauté until the vegetables are softened.
2. 2.
   Add the tripe to the pot and cook for a few minutes until it starts to brown slightly.
3. 3.
   Pour in the red wine and let it simmer for a couple of minutes to reduce.
4. 4.
   Add the diced tomatoes, beef broth, bay leaves, thyme, parsley, salt, and pepper. Stir well to combine.
5. 5.
   Reduce the heat to low, cover the pot, and let the stew simmer for about 2 hours, or until the tripe is tender.
6. 6.
   Remove the bay leaves and adjust the seasoning if needed.
7. 7.
   Serve the Trippa alla Fiorentina hot, sprinkled with grated Parmesan cheese, and accompanied by crusty bread.

Treat your ingredients with care...

• Tripe — Ensure that the tripe is thoroughly cleaned before cooking. It is recommended to blanch it in boiling water for a few minutes before using it in the recipe to remove any residual impurities.

Tips & Tricks

• If you prefer a thicker sauce, you can add a tablespoon of tomato paste to the stew.
• For an extra burst of flavor, you can add a pinch of chili flakes or a splash of balsamic vinegar to the stew.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve Trippa alla Fiorentina hot, allowing the flavors to fully come together. Sprinkle grated Parmesan cheese on top and serve with crusty bread to mop up the delicious sauce.

Presentation advice

Present the Trippa alla Fiorentina in a deep bowl, allowing the vibrant colors of the stew to shine through. Garnish with a sprig of fresh parsley for a touch of freshness.