Tuscan tripe salad, a recipe from the Florentine tradition, fresh and tasty.
Today I propose a grandma’s recipe that tastes like home, tradition, and summer: Tuscan tripe salad. Being Florentine by birth, I cannot help but have a special bond with this peculiar ingredient: tripe, considered a poor meat cut, from the so-called ‘fifth quarter’ of the animal, which, if carefully processed and cleaned, can become a true delicacy, as in the case of the famous stewed lampredotto.
In Tuscany, tripe has a long history and is also prepared stewed with tomato sauce or, as in this case, in a cold version, perfect for the hottest days.
It’s really simple to prepare: start with pre-cooked tripe – often found as “pre-cooked” at the butcher or supermarket – which only needs a brief cooking to soften. Once ready, cut it into thin strips and dress with extra virgin olive oil, red onion, black olives, salt, pepper, and optionally lemon juice or vinegar. A handful of finely chopped fresh parsley will give the final touch. I also added some cherry tomatoes for a splash of color, and I must say they fit perfectly. Some prefer to add pickles: in any case, every variation is welcome… just follow your taste! Would you like to try it?
See you at the next recipe!!!
TRY ALSO:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Summer
- Energy 232.12 (Kcal)
- Carbohydrates 9.51 (g) of which sugars 4.45 (g)
- Proteins 16.68 (g)
- Fat 14.66 (g) of which saturated 3.24 (g)of which unsaturated 4.32 (g)
- Fibers 2.74 (g)
- Sodium 1,401.49 (mg)
Indicative values for a portion of 215 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Before dressing the salad, you need to blanch the pre-cooked tripe for about 15 minutes.
- 1.1 lbs tripe (pre-cooked)
- 1 carrot
- 1 stalk celery
- 1 leaf bay leaf
- 1 onion
- to taste salt
- to taste black pepper (whole)
- 3.5 oz black olives (pitted)
- 100 cherry tomatoes (yellow and red)
- 1 red spring onion (fresh)
- 1 bunch chopped parsley (fresh)
- Half lemon (zest + juice)
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
- to taste chili pepper (optional)
Tools
- Casserole
- Salad Bowl
Recipe: tripe salad
Traditional, fresh, tasty!
Rinse the tripe very well under cold running water, then fill a pot with lightly salted water. Then put the whole tripe in the casserole along with a carrot, an onion, a bay leaf, the celery stalk, and whole black pepper. Bring to a boil and cook the tripe for about 15 minutes, it is ready when it becomes soft and tender, but not mushy or falling apart.
Once cooked, drain the tripe well and let it cool completely, then cut it into very thin strips (about 4 inches long and finger-width) diagonally, so it becomes even softer.
Now clean and wash the ingredients for the dressing, then proceed as follows:
slice the fresh spring onion thinly, finely chop the fresh parsley, cut both the cherry tomatoes and the black olives in half.
In a large bowl, combine all the ingredients: tripe, onion, chopped parsley, black olives, and cherry tomatoes. Dress with good quality extra virgin olive oil, lemon juice and zest (or a splash of wine vinegar), freshly ground black pepper, and some chili pepper (if using).
Mix well and let it marinate in the refrigerator for half an hour.
Serve cold or at room temperature.
Isn’t it amazing how easy it is to prepare this cold tripe salad? A quick, genuine, and flavorful recipe. It may not be a common dish, but once tried it will win you over.
Storage and tips
Storage: tripe salad generally keeps for 1-2 days in the refrigerator, stored in an airtight container to avoid contamination and odors.
If you know you won’t eat it all at once, you can season only part of it and leave the rest of the cooked tripe unseasoned in the fridge: this way it keeps better (even up to 3 days) and you can vary the seasoning as needed.
Tips: if possible, buy pre-cooked tripe from a trusted butcher or tripe seller: it should be well cleaned and white, then just blanch it for about 15 minutes.
You can substitute the lemon with wine vinegar, omit the chili pepper, and for a more traditional salad, not add the cherry tomatoes.
Let it rest in the fridge for 30 minutes before serving: the flavors blend better.
Great to serve also as an appetizer accompanied with Tuscan croutons.
FAQ
What exactly is tripe?
Tripe is part of the stomach of cattle, belonging to the so-called “fifth quarter”, that is the offal and less prized cuts. It is carefully cleaned and cooked, becoming tender and tasty.
How long should tripe be cooked?
It depends: raw tripe needs about 2–3 hours on a slow flame or 45–60 minutes in a pressure cooker, while pre-cooked tripe only needs 10–30 minutes, depending on the recipe.
Is it a summer or winter dish?
Both! Stewed lampredotto is more suited for the cold months, while tripe salad is perfect for summer: fresh, light, and fragrant.
What can tripe salad be seasoned with?
You can make it in various variants:
– Mediterranean – with pitted taggiasca olives, well-rinsed salted capers, halved cherry tomatoes, oregano, and fresh basil julienne.
– Rustic – with cannellini beans (see how to cook fresh and dried beans), red onion, thinly sliced celery, and finely chopped fresh parsley.
– Tasty – with the addition of pickles, strips of cooked ham, and if desired, a bit of mustard.
In all versions, dress with good quality extra virgin olive oil, salt, freshly ground pepper, and lemon juice or wine vinegar.
