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Trippa Alla Fiorentina

Italian.Chef's picture
Ingredients
  Olive oil 3 Tablespoon
  Onions 3 Ounce, finely chopped
  Celery 2 Ounce, finely chopped
  Dressed honeycomb tripe 2 Pound, sliced into 2 x 1/2 inch strips
  Tomato puree 2 1⁄2 Tablespoon
  Chicken stock/Beef stock 3⁄4 Pint
  Finely chopped fresh parsley 2 Tablespoon
  Finely chopped garlic 1⁄2 Teaspoon
  Crumbled dried marjoram 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Freshly grated parmesan cheese 2 Ounce
Directions

MAKING
1. In a heavy, medium-sized saucepan or flameproof casserole fitted with a lid, heat oil.
2. Add onions and celery to oil.
3. Cook over a moderate heat for 8 to 10 minutes, stirring frequently, until the onions are soft and slightly golden.
4. Add the tripe.
5. Toss it with onions and celery until they are well mixed.
6. In a bowl, mix together tomato puree and stock.
7. Pour the mixture over the tripe and vegetables.
8. Add parsley, garlic, marjoram and salt to it.
9. Cook them together, and bring to the boil over a high heat.
10. Reduce the heat, cover the pan and simmer the tripe slowly, regulating the heat so that the surface of the sauce barely moves.
11. Add a few teaspoons of stock, if at any point the sauce becomes too thick, before the tripe is tender.
12. Cook for 1 ½ -2 hours and pierce the tripe with the tip of a sharp knife, to ensure it is fully cooked.
13. Transfer tripe on heated plates.

SERVING
14. Serve Trippa Alla Fiorentina hot with grated cheese.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Occasion: 
Christmas
Ingredient: 
Beef
Interest: 
Party
Preparation Time: 
60 Minutes
Cook Time: 
150 Minutes
Ready In: 
210 Minutes
Servings: 
4

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