Trippa Alla Fiorentina (tripe Florentine style)

To prepare a delicious and comforting tripe, we start by cutting the tripe into thin strips, making sure they are evenly sized for even cooking. After cutting the tripe, we rinse it well with cold water to remove impurities and give it a more pleasant texture. It is then left to drain in a colander to eliminate excess water.

Meanwhile, we take care of the vegetables. We chop the onion, carrot, and celery into small cubes. These vegetables will add flavor and an unmistakable taste to our dish. In a large pot, we heat the oil and butter. We add the bay leaves and a few whole garlic cloves, leaving them on the heat for 2-3 minutes until the garlic turns golden and releases an inviting aroma.

After the garlic is ready, we add the chopped tripe and let everything sauté for 5-10 minutes so that the flavors blend. The garlic is discarded after this step to avoid a too strong taste in the dish. The next step is to pour in the wine, which will add a layer of taste complexity. We let the wine evaporate completely, ensuring its aroma integrates perfectly into the dish.

Once the wine has evaporated, we add the diced tomatoes and season with salt and pepper to taste. We cover the pot with a lid and let everything simmer on low heat for 45 minutes. It is important to check from time to time, stirring gently to prevent sticking, and we add a little warm water if we notice that the sauce is reducing too much.

After 45 minutes, we remove the lid and let the dish cook on the heat for another 15 minutes to thicken the sauce and achieve a creamier texture. When we think it’s ready, we take the pot off the heat and add the grated Parmesan. We mix well to incorporate it evenly into the dish and let it cool for about 5 minutes.

The tripe is now ready to be served, and its inviting aromas will delight everyone. It can be served hot, alongside a fresh salad or a slice of crusty bread, to complete this culinary feast. Enjoy every bite and savor the flavor of this traditional dish!