Tripe Florentine
Submitted by lesjam82
Tender strips of tripe slow-braised in tomato sauce with red wine, garlic, herbs, and a hit of lemon zest, finished with freshly grated Parmesan. A rustic Italian classic served over pasta.
YIELD
8 servingsPREP
10 minCOOK
2 hrsREADY
2 hrsTrippa alla Fiorentina is Florentine comfort food at its finest, the kind of dish that has been simmering in Italian kitchens for centuries.
Sliced tripe gets a quick parboil and sear, then braises low and slow in a sauce built on sauteed carrots, celery, onion, and garlic enriched with tomato sauce, beef stock, and dry red wine.
Oregano, basil, bay leaf, and a strip of lemon zest layer in warmth and brightness while the tripe turns meltingly tender over the course of an hour and a half.
A generous snowfall of freshly grated Parmesan right before serving ties it all together. Serve it over your favorite pasta and mop up every drop.
Kitchen Tips
- Parboiling the tripe first removes any strong flavor and ensures a clean, mild taste in the finished dish.
- If you can find veal stock, use it instead of beef stock for a more traditional Florentine flavor.
- The lemon zest is the secret weapon here. It adds a subtle brightness that lifts the entire braise without tasting citrusy.
- This dish tastes even better the next day after the flavors have had time to meld in the fridge overnight.
Ingredients
Directions
Parboil tripe for about 30 minutes.
Drain and cool.
Slice up tripe into ½ inch wide pieces.
Sauté very quickly in a little of the oil in a large frying pan.
Sauté in a little of the oil the carrots, celery, onion, parsley and garlic.
Add the tomato sauce, beef stock and wine.
Add the seasonings and lemon peel.
Simmer the sauce for a few minutes, and then add the tripe.
Cook it on top of the stove, covered, for 1½ hours or until tender.
Or bake it in a moderate oven.
When ready to serve, sprinkle on the Parmesan or Romano.
Serve with pasta.
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