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!

ROMAN STYLE TRIPE

Steps:

• Combine water, tripe, vinegar, salt, vanilla, and bay leaf in a large stockpot over high heat. Bring to a boil and skim off any foam that accumulates. Reduce heat to medium-low, cover pot, and simmer for 1 1/2 hours. Transfer tripe to a plate and set aside to cool. Reserve 1 to 2 cups of the cooking liquid.
• Heat oil in a large skillet over medium heat. Add pancetta and onion; cook and stir until pancetta is browned and onion is translucent, 6 to 7 minutes. Stir garlic into pancetta mixture; cook and stir until aromatic, about 2 minutes.
• Stir marinara sauce, 1 cup reserved tripe liquid, and red pepper flakes into the pancetta mixture. Reduce heat to low and simmer for 30 minutes.
• Cut tripe into 1-inch cubes and add to marinara-pancetta sauce; stir to combine. If needed, add 1 cup of the reserved tripe liquid. Simmer for 30 minutes.
• Mix garbanzo beans and mint into the sauce. Season with salt and black pepper to taste. Sprinkle with Parmigiano-Reggiano cheese and serve.

TRIPPA ALLA FIORENTINA: FLORENTINE TRIPE

Steps:

• In a saucepan, heat the extra-virgin olive oil. Add the garlic, celery, carrot, and onion and saute until they are soft. Add the tripe, and cook together on medium heat, for about 5 minutes. Add the tomatoes including the juices. Break up the whole plum tomatoes with a fork.
• Let the mixture cook together until the sauce has reduced and thickened, about 15 minutes. Remove the pan from the heat, season with salt and pepper, to taste, and add the freshly grated Parmigiano cheese. Stir well and serve warm.

TRIPPA ALLA FIORENTINA

Steps:

• 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 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.)

TRIPPA ALLA FIORENTINA (TRIPE FLORENTINE-STYLE)

Steps:

• Cut the tripe lengthwise into strips, each about two inches wide. Cut the strips crosswise into half-inch-thick strips. There should be about 12 cups.
• Put the tripe and calf's foot pieces in a kettle and add cold water to cover. Bring to the boil and cook five minutes. Drain well.
• Return the tripe and calf's foot pieces to a clean kettle and add the water, whole onion, celery ribs, whole carrots, parsley sprigs, peppercorns and salt. Bring to the boil and let simmer three hours.
• Using a slotted spoon, remove and discard the vegetables. Remove the calf's foot pieces. Cut away the gelatinous skin and discard the bones. Shred the skin and add it to the tripe.
• Heat the oil in a heavy skillet and add the chopped onions. Cook, stirring, until the onions are wilted. Add the diced celery, diced carrots, minced garlic, basil and rosemary. Cook, stirring, about five minutes. Add the tomatoes and chicken broth, and cook about five minutes.
• Add this mixture to the tripe pot. Cook two hours. Stir in the butter and cheese and serve.

FLORENTINES

Steps:

• Heat oven to 180C/160C/gas 4. Line two baking sheets with baking parchment.Melt the butter, sugar and golden syrup in a small saucepan over a low heat, stirring frequently. Remove from the heat and whisk in the flour then add the cherries, flaked almonds, pistachios and orange zest.
• Scoop 10 flat tbsp of the mixture onto the baking sheets, leaving room for them to spread. You will need to do these in batches. Bake for 10 mins until golden. Leave to cool for 2 mins until firm enough to lift onto a wire rack. Cool completely. Repeat with the remaining mixture.
• Melt the chocolate in a bowl over a simmering saucepan of water or in the microwave in 30 second bursts. Turn the florentines over on the wire rack. Spoon chocolate onto the base of each florentine and gently spread to the edges. When the chocolate is firm enough to hold its shape, use a fork to draw wavy lines across the chocolate. Leave to set and then store in an airtight container.

TRIPE FLORENTINE

Steps:

• Parboil tripe for about 30 minutes. Drain & cool. Slice up tripe into 2cm strips.
• Saute very quickly in a little of the oil in a large frying pan. Add the carrots, celery, onion, parsley & garlic. Add the tomato sauce, beef stock and wine. Add the seasonings and lemon peel.
• Simmer the sauce for a few minutes, and then add the tripe. Cook it on top of the stove, covered, for 1-1/2 hours or until tender. Or bake it in a moderate oven for same time.
• When ready to serve, sprinkle on the Romano and chopped parsley
• Serve with chargrilled Italian bread.

TRIPLE-CHEESE FLORENTINE FRITTATA

Steps:

• Preheat broiler. In a microwave-safe bowl, combine potatoes and water; microwave, covered, on high for 3-5 minutes or until tender. Cool slightly; drain., In a 10-in. ovenproof skillet, heat 2 teaspoons oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Remove from pan., Add spinach to same pan; cook and stir 30-45 seconds or until wilted. Drain spinach and squeeze dry; coarsely chop. In a small bowl, whisk eggs, wine, oregano, pepper and salt; stir in cheddar cheese, ham, Swiss cheese, onion and spinach. Gently stir in potatoes., In a 10-in. ovenproof skillet, heat remaining oil over medium heat. Pour in egg mixture. Cook, covered, until nearly set, 3-5 minutes. Sprinkle with Parmesan cheese., Broil 3-4 in. from heat until eggs are completely set. 2-4 minutes. Let stand 5 minutes. Cut into wedges.