Florentine-style tripe

Florentine-style tripe

Trippa alla fiorentina

By
From
Florentine
Serves
4
Photographer
Lauren Bamford

Made at home as often as it is eaten out at a favourite trattoria, this recipe is inspired by my husband’s aunt, Franca, who is not only a lover of offal but also indisputably the best cook in the family. She casually gave me this recipe one day while we were standing on the street, recounting (in the way that happens when you share a recipe orally) the order of ingredients but not the amounts, and the way it should look but not the cooking times. So I have reconstructed it, changing one important thing: in her tomato sauce, she uses solely tomato paste, which she explains makes it more flavourful. Tripe is delicate in flavour, almost sweet, so the more intense paste helps to give it some oomph. I like it with a bit more tomato to it so I have added tomato passata (puréed tomatoes) to achieve a happy medium. It goes without saying that this dish is even better the next day, when the flavours have settled.

Ingredients

Quantity Ingredient
800g honeycomb tripe
1 onion, finely chopped
5-6 flat-leaf parsley stalks, finely chopped
3 tablespoons extra-virgin olive oil
250ml white wine
2 tablespoons tomato paste
400g tomato passata, (puréed tomatoes)
1 handful fresh marjoram leaves, (or oregano)
tuscan bread, to serve
finely grated parmesan cheese, to serve

Method

  1. Slice the tripe thinly into strips – about 5 cm long and no more than 1 cm thick. Rinse the tripe under running water or even blanch momentarily in boiling water.
  2. Cook the onion and parsley stalks in a large saucepan or stockpot in the olive oil over a gentle heat. When the onion is soft and translucent, add the tripe and cook, stirring, for a further 5 minutes. Add the wine, turn the heat up to medium and cook for a further 10 minutes.
  3. Add the tomato paste and passata and turn the heat down to low–medium. Cook for a further 20–30 minutes, uncovered, stirring occasionally. The tripe should be tender but still al dente, like pasta. Season with salt and pepper to taste and add the marjoram leaves (and reserved parsley leaves, if desired).
  4. Serve in shallow bowls with a generous sprinkling of parmesan cheese, and crusty bread for dipping.
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