The PISAN-STYLE TRIPE is one of the most authentic dishes of the Tuscan tradition, a symbol of peasant cuisine that can turn simple ingredients into a masterpiece of flavor. Born in the homes and taverns of Pisa, this recipe tells of the deep bond between territory, seasonality and conviviality.
Prepared with beef tripe cut into strips, smoked pancetta and slowly cooked in a fragrant soffritto of celery, carrot and onion, it is enriched with tomato, aromatic herbs and a generous sprinkle of Parmesan or pecorino. The long cooking makes the tripe tender and comforting, while the thick, flavorful sauce invites you to do the “scarpetta” with toasted country bread.
It is a dish that smells like home and Sunday family gatherings, rustic but elegant in its simplicity. Served hot, perhaps with a drizzle of Tuscan extra virgin olive oil, Pisan-style tripe wins you over for its balance between savoriness and the sweetness of the tomato.
Perfect as a substantial second course or as a main dish in the colder seasons, it brings to the table all the character and authenticity of the Tuscan tradition.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Slow cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs beef tripe
- 3.5 oz smoked pancetta
- 1 carrot
- 1 rib celery
- Half onion
- 1 clove garlic
- 3/4 cup tomato passata
- 1 glass white wine
- to taste extra virgin olive oil
- 3 leaves basil
- 3 leaves mint
- 1 leaf bay leaf
- sage
- to taste salt
- to taste black pepper
- 1.5 oz Parmesan cheese (grated)
For the Pisan-style tripe you will need
- 1 Pan
- 1 Cutting board
- 1 Wooden spoon
Preparation of Pisan-style tripe
Finely chop the aromatics: celery, carrot and onion. Place them in a pan with oil, garlic and pancetta. Sauté everything for 5 minutes.
Add the tripe and brown it over high heat for a few minutes. Deglaze with the wine and, once the alcohol has evaporated, add the tomato passata, salt, pepper and aromatic herbs.
Cover with hot water or stock, close with the lid and simmer for about 2 hours or until the tripe is tender and everything is well blended. With the heat off, stir in the Parmesan, mix well and serve.
Serve Pisan-style tripe with unsalted Tuscan bread typical of the region, such as that from Pisa or Tuscany. Its neutrality enhances the flavor of the tripe without covering it and is perfect for the “scarpetta” (dipping up the sauce).
