Go Back
image of trippa alla firoentina, Tuscnay's signature tripe dish from Florence served on a white plate and sprinkled with parmesan cheese with bread and a block of parmesan cheese in the background

Trippa alla Fiorentina

Florence's simple but delicious tripe stew, served with crusty bread.
Servings 4

Equipment

  • Cast Iron Pan
  • Chopping Board
  • Chef's knife
  • Wooden Spoon
  • Colander (for rinsing the tripe)
  • Grater (for the Parmigiano)

Ingredients

  • 800 grams tripe pre-cooked and sliced
  • extra virgin olive oil
  • 1 medium onion finely chopped
  • 1 medium carrot finely chopped
  • 1 stick CELERY finely chopped
  • 1 x 400 gram tin chopped tomatoes (good quality Italian brand)
  • salt
  • pepper
  • 150 grams parmesan cheese freshly grated

Instructions

  • Bring a pan of salted water to the boil then boil the tripe for 15 minutes. Drain well.
  • Heat a cast iron pan, and add the extra virgin olive oil. When hot, add the chopped onion, celery, carrot and a good pinch of salt and sauté for about 10 minutes until the soffritto vegetables are very soft, but do not allow to burn.
  • Add the tripe to the pan, and heat through, then add the tomatoes and to the pan, and bring to a simmer.
  • Add some stock to the pan to achieve your prefer sauce consistency, Add some ground black pepper and adjust the salt, then cover and simmer on a very low heat for 2-3 hours until the tripe is very tender.
  • Serve immediately with a generous handful of parmesan cheese and crusty bread,