Florentine-style veal tripe

Florentine-style veal tripe

Trippa alla fiorentina

By
From
Simple Cooking
Serves
4
Photographer
Alastair Hendy

Despite it being called alla fiorentina don’t expect any spinach here! Tripe (the stomach of ruminants, usually cow) has become increasingly difficult to find, though Chinese food stores often stock a delicious type which is known in Italian as millefoglie (‘thousand leaves’ or ‘leaf’ or ‘book’ tripe in English). Failing that, try tender honeycomb tripe instead.

Ingredients

Quantity Ingredient
1kg tripe, unbleached
salt
8 tablespoons olive oil
1 large onion, peeled and very finely chopped
2 carrots, peeled and cut into fine cubes
2 celery stalks with leaves, finely chopped
10 cherry tomatoes, halved
2 bay leaves
1 sprig rosemary
150ml water or stock
pepper

Method

  1. Cut the tripe into small strips. Bring a large pan of salted water to the boil, add the tripe and cook for 5 minutes, then drain and set aside.
  2. Heat the olive oil in a large pan, then add the onion, carrot, celery and tomatoes. Stir together and cook for 20 minutes, until the vegetables have softened.
  3. Add the pre-boiled tripe, the bay leaves and rosemary, some salt and pepper to taste and the water or stock. Cover and cook for 2 hours or until the tripe is soft.
  4. Spoon the tripe onto plates and serve accompanied with some bread.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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