The Florentine tripe is one of those dishes that tell the story, tradition, and heart of a simple yet flavorful cuisine. I prepare it every now and then, especially when I crave something authentic and homely. It’s a recipe passed down through generations, perfect for those who love to rediscover humble Tuscan dishes, those genuine ones, cooked slowly with much love.
The preparation is really easy: it starts with a classic sofrito of carrot, celery, and onion, which should be well browned to release all its aromas. Once the sofrito is nicely golden, add good ground meat and let it cook. Lastly, thinly sliced tripe. I prefer to let it cook slowly, so it gets well flavored and becomes tender just right. The real magic happens at the end: a generous sprinkle of grated Parmigiano Reggiano and a zest of lemon rind that gives it that unexpected and absolutely irresistible touch of freshness.
The traditional Florentine tripe recipe is perfect for those looking for a tasty and nourishing second course, to be enjoyed with a nice piece of Tuscan bread for dipping.
It’s a warming dish that tells a city and a culture through its simple ingredients.
If you’re looking for a way to rediscover the authentic flavors of Tuscan cuisine, this recipe is not to be missed. Trust me: once you taste it, you’ll immediately want another serving.😉
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs tripe
- 2 carrots
- 1 onion
- 1 stalk of celery
- 16 oz mixed ground meat
- 2 1/2 cups tomato
- lemon zest
- 3 oz grated cheese
- oil, salt
Tools
- non-stick pans
- steel pots
- cutting board
Steps
To prepare Florentine tripe, start with the sofrito: Wash the vegetables, chop, and cook them in a pan with a good swirl of extra virgin olive oil. When the vegetables have wilted, add the mixed ground meat and let the meat brown well. Add the tomato purée and salt, and cook on low heat until the sauce has thickened; this will take about 15/20 minutes.
Meanwhile, slice the tripe into strips and then add it to the sauce. Cover and let the tripe cook in its own juices. Stir and add chopped parsley and adjust the salt.
Continue cooking, stirring often until the tripe is tender and the cooking liquid is well reduced. I cook it for a long time, about 1 hour.
Once ready, add plenty of Parmesan cheese and, if you like, a light lemon zest.
Serve hot with crusty bread slices.
