Florentine tripe is a traditional recipe from Florentine cuisine. Tripe, a cut of beef, is prepared with an aromatic tomato sauce and served with grated Parmesan-style cheese. It is a tasty and hearty dish, perfect for the colder months.
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Boil the tripe cut into strips in salted water for one hour and, in the meantime, prepare the soffritto with the oil, onion, carrot, celery, chopped and whole bay leaves
Once the onion has taken on color, add the well-drained tripe along with a few fresh mint leaves
Let it season while stirring, pour in the wine and let it evaporate, then add a little diluted tomato sauce adjusted with salt and pepper
Finish cooking with the lid on over medium heat, allowing the dish to thicken
Serve with plenty of grated cheese
Pan
Casserole Dish
Knife
Italia, Toscana
| Energy (kcal) | 102.23 |
| Carbohydrates (g) | 0.1 |
| of which Sugars (g) | 0.1 |
| Fat (g) | 4.17 |
| of which Saturates (g) | 1.46 |
| Protein (g) | 13.17 |
| Fiber (g) | 0.04 |
| Sale (g) | 0.09 |
