Trippa alla Fiorentina
Category: Secondi piatti
Serves: 4
Trippa alla Fiorentina is a classic Tuscan dish that celebrates the simplicity and rich flavors of regional ingredients. This dish is perfect for those who appreciate hearty, rustic Italian cooking, with the delicate combination of tender tripe, aromatic vegetables, and savory seasonings. The addition of Parmigiano Reggiano DOP adds a rich and nutty touch that complements the dish’s earthy flavors. Below, you’ll find a detailed guide on how to recreate this Florentine specialty in your own kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| Extra virgin olive oil | ½ tbsp |
| Butter | 30g |
| Celery | 1 stalk |
| Carrot | 1 |
| Onion | 1 |
| White wine | ½ cup |
| Parmigiano Reggiano DOP | 100g |
| Garlic | 1 clove |
| Black pepper | To taste |
| Tripe (pre-cooked and cleaned) | 1 kg |
| Canned peeled tomatoes | 300g |
| Bay leaves | 3 |
Nutritional Information
| Nutrient | Amount (per serving) |
|---|---|
| Calories | ~400 kcal |
| Protein | ~35g |
| Carbohydrates | ~12g |
| Fats | ~25g |
| Fiber | ~3g |
| Sodium | ~500mg |
Instructions
Step 1: Prepare the Tripe
To start, make sure the tripe has been pre-cleaned and partially boiled, as this step will save you a lot of time. You can ask your trusted butcher for ready-to-cook tripe, which will be cleaned and partially blanched. Rinse the tripe well under running water to remove any residual impurities. Once clean, slice it into thin strips, ensuring it is cut into manageable pieces for cooking.
Step 2: Prepare the Vegetables
Begin by preparing your vegetables. Peel the carrot and slice it thinly lengthwise. Once sliced, cut the slices into small cubes. For the celery, use a vegetable peeler to remove any tough outer strings, then cut it in half lengthwise and dice into small pieces. Peel and finely chop the onion. Finally, peel and crush the garlic clove. These ingredients will form the base of the sauce, which will infuse the tripe with deep, aromatic flavors.
Step 3: Start the Cooking Base
In a large skillet or saucepan, heat the extra virgin olive oil and butter over medium heat. Once the butter has melted and the oil begins to shimmer, add the garlic and bay leaves. Allow the garlic to sauté for a minute, releasing its fragrance and infusing the oil and butter with its essence.
Step 4: Cook the Vegetables
Add the diced onion, carrot, and celery to the pan. Stir well and allow the vegetables to cook for around 5-7 minutes, or until they have softened and begun to release their flavors. This is the moment when the dish begins to take shape, as the sautéed vegetables will provide a rich, flavorful base for the tripe.
Step 5: Deglaze with White Wine
Once the vegetables have softened and are beginning to brown slightly, pour in the white wine. Stir to deglaze the pan, scraping up any browned bits from the bottom, which will add more depth to the flavor of your sauce. Let the wine cook off for a couple of minutes, allowing the alcohol to evaporate and leaving behind its subtle tangy undertones.
Step 6: Add the Tripe and Tomatoes
Next, add the pre-cooked tripe to the pan, stirring it into the aromatic vegetable mixture. Let the tripe cook with the vegetables for about 5 minutes, absorbing the flavors. Once the tripe has warmed through, add the canned peeled tomatoes, crushing them lightly with a spoon as you stir them into the mixture. If necessary, add a little water or broth to create enough sauce to cover the tripe. Season with black pepper to taste, and stir everything well to combine.
Step 7: Simmer and Cook Slowly
Lower the heat to a gentle simmer, cover the pan, and let the tripe cook for 1 to 1.5 hours. The slow cooking process is essential, as it allows the tripe to become tender while absorbing the delicious flavors of the sauce. Stir occasionally, adding a little more water or broth if the sauce reduces too much.
Step 8: Finish the Dish
Once the tripe is tender and the sauce has thickened to a rich consistency, remove the pan from the heat. Stir in the grated Parmigiano Reggiano DOP, allowing it to melt into the sauce and add a creamy, nutty flavor to the dish. Taste and adjust the seasoning if necessary, adding more black pepper or salt if desired.
Step 9: Serve
To serve, ladle the tripe and sauce into warm bowls, making sure to get plenty of the flavorful sauce in each portion. Garnish with a sprinkle of extra grated Parmigiano Reggiano if you like, and serve hot with crusty bread on the side to soak up the delicious sauce.
Pro Tips for Perfect Trippa alla Fiorentina:
-
Choosing the Right Tripe: If you can find fresh tripe, make sure it is properly cleaned and blanched. Pre-cooked tripe from a trusted butcher is a time-saver and will help the dish come together quickly.
-
Slow Cooking: Patience is key with this dish. Allow the tripe to cook slowly to achieve the tender, melt-in-your-mouth texture that makes this dish so beloved in Florence.
-
Wine Pairing: Trippa alla Fiorentina pairs beautifully with a medium-bodied red wine, such as a Chianti Classico or a Sangiovese, to complement the rich flavors of the tripe and the savory sauce.
This Trippa alla Fiorentina recipe brings a taste of Tuscany to your table, offering a comforting, rustic meal full of flavor and tradition. Whether you’re a seasoned cook or a beginner, this dish is simple to prepare and guaranteed to impress your guests with its depth of flavor. Buon appetito!
