Tripe Florentine Style Tuscany Recipe
Tripe Florentine Style Tuscany Recipes
cook calf's honeycomb tripe
onion, finely chopped
carrot, finely chopped
virgin olive oil
Italian tomatoes, sieved
grated parmesan cheese
Rinse the tripe thoroughly under cold
running water, drain and dry with a clean cloth.
Cut into thin strips with kitchen
scissors or a very sharp knife.
Sauté the onion, carrot, and celery in
the oil in a heavy bottomed flameproof casserole for 5 minutes.
Add the tripe and season with salt and
Continue cooking for 3-4 minutes,
Add the wine and cook over a higher
heat, uncovered for 5-6 minutes to reduce.
Mix the tomatoes and check the
Cover and leave to simmer for 30
minutes, stirring occasionally.
If necessary, reduce the amount of
liquid by cooking, uncovered, over a higher heat for a few minutes.
Serve very hot with the cheese served
: 20 minutes
: 45 minutes
Recipe grading : easy
Suggested wine : a dry red (Pomino)
Mobile tripe vendors
still sell many types of tripe sandwiches or plastic containers full of
delicious tripe on Florentine street corners.
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