Tripe Florentine Style Tuscany Recipe

Tripe Florentine Style Tuscany Recipes

Ingredients :

1 kg




4 tablespoons

125 ml

400 g

100 g

ready to cook calf's honeycomb tripe

large onion, finely chopped

large carrot, finely chopped

celery, finely chopped

extra virgin olive oil

dry white wine

canned Italian tomatoes, sieved

freshly grated parmesan cheese

Method :
  1. Rinse the tripe thoroughly under cold running water, drain and dry with a clean cloth.

  2. Cut into thin strips with kitchen scissors or a very sharp knife.

  3. Sauté the onion, carrot, and celery in the oil in a heavy bottomed flameproof casserole for 5 minutes.

  4. Add the tripe and season with salt and pepper.

  5. Continue cooking for 3-4 minutes, stirring continuously.

  6. Add the wine and cook over a higher heat, uncovered for 5-6 minutes to reduce.

  7. Mix the tomatoes and check the seasoning.

  8. Cover and leave to simmer for 30 minutes, stirring occasionally.

  9. If necessary, reduce the amount of liquid by cooking, uncovered, over a higher heat for a few minutes.

  10. Serve very hot with the cheese served separately.

Serves 4

Preparation        : 20 minutes

Cooking             : 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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