Tripe Recipe Florentine Way Trippa Fiorentina All You Need To Know

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: 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 (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.

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.