Florentine Tripe
By: Oriana
Published: Monday, November 30, 2009 - 3:04pm

Ingredients




1 kg boiled tripe
500 grams ripe or tinned tomatoes
1 onion
1 carrot
1 stalk celery
parmesan cheese
extra-virgin olive oil
salt and pepper

Preparation

1 If only raw tripe is available it must be scrubbed very carefully and boiled beforehand. Chop the onion, carrot and celery and sauté on a low flame. Cut the boiled tripe into short strips, add to the pan and allow to flavour for 5 minutes. Peel the tomatoes, remove the seeds and dice them (or simply add the tinned tomatoes) and cook on a slow flame until the sauce has thickened. Serve with a sprinkling of parmesan cheese and/or extra-virgin olive oil.

About


In the winter a tuscan household will surely make tripe, it's not expensive, it warms us up and it helps us all go back in time.
Tripe is one of the most typically traditional dishes of Florence. There are various “trippai” or tripe stalls dotted around the city and the markets sell tripe boiled or cooked according to various recipes. I found this recipe on www.turismo.intoscana.it Tuscany's official tourism site. 
Thanks to SanDee_Sun @flickr for the pic