Trippa Alla Fiorentina
Serves: 6
Carole Volkman
1 January 1970
Based on User reviews:
60
Spice
66
Sweetness
54
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1 stalk
Celery (diced)1 tbsp
Unsalted Butter1360 g
Tripe (blanched and boiled)Directions:
1
Pick out only the best parts of the tripe, either the meatier part or the spongy, honeycomb part, cut it into very thin strips
2
Saute onion, carrot and celery in butter
3
Add oil and tripe
4
Saute until golden in color
5
Add the tomatoes
6
Season with salt and cook over a very low heat for about 1/2 hour, until the sauce has reduced almost completely, stirring frequently to prevent sticking
7
The tripe may be served immediately without any garnish, or alternatively sprinkle some grated Parmesan over and brown in the oven for five minutes
8
** (Tripe is best served with boiled or pureed potatoes or, if preferred, with cannellini beans in oil)