Tripe Florentine Recipes

TRIPE RECIPE FLORENTINE WAY (TRIPPA FIORENTINA) - ALL YOU NEED TO KNOW!

Steps:

• I strongly suggest buying processed tripe: the color has to be white but not too bright, and the meat does not present any trace of dirt.
• Even if processed, commonly the tripe needs to be blanched: so, reduce the meat into strips big as a finger, then poach them 15 minutes into a solution composed by 4 quarts of water and 1 cup of vinegar.
• Discard the foam frequently with a slotted spoon. After that, raise and rinse the tripe. If you prefer a more delicate taste, change the solution of water and vinegar, and repeat this step.
• Peel and mince the onion along with celery, and carrots.
• Now, sauté the vegetables in a thick-bottomed heavy pot along with 4 tbsp of extra-virgin olive oil, and 2 bay leaves, and the peeled and crushed garlic.
• Stir frequently and cook until the onion is soft and translucent. Finally, add the tomato paste and stir-fry a few minutes.
• Now, you have two options: fresh tomatoes sauce or canned tomatoes puree.
• In case you have some delicious ripe tomatoes, the first choice is preferable: click here to read the recipe of my sauce.
• In any case, follow these steps:
• When the sauteed vegetables are ready, add the tripe strips and 4 tbsp of olive oil, and stir-fry a few minutes.
• Then, raise the flame and baste with the wine, stirring frequently.
• After 5 minutes, add the tomatoes puree (or fresh tomatoes sauce), and the basil leaves coarsely break into pieces.
• Finally, cover with the lid, set the flame in order to let the sauce gently bubbling and cook at least 1 hour up to 2 hours and 30 minutes, depending on how much tender you desire the tripe.
• If the sauce is going to be too thick, add some meat stock or hot water. 5 minutes before serving, add the grated Parmigiano-Reggiano.
• Florentine tripe is delicious just cooked, but even better the day, reheated!