Florentine Tripe Recipe
- 1 kg tripe
- 6 tbs olive oil
- 1 medium onion
- 1 celery stalk
- 2 carrots
- 4-5 canned tomatoes
- 200 g grated Parmesan cheese or Grana Padano
You can either ask your butcher to clean the tripe for you or do it yourself. In Tuscany supermarkets sell the tripe ready to be cooked. If you decide to do it yourself, wash it in hot water adding salt and lemon or vinegar to the water.
Heat the olive oil in a pan and keeping the flame very low add the chopped soffritto
when your vegetables become soft and the onion transluscent.
Add the tripe that you previously must have cut into thin stripes. Stir and let the meat absorb the soffritto's flavor, next add the canned tomatoes (whole) and season with salt and pepper cover and cook for 20 minutes add the grated parmesan and cook for another 5 minutes.
After more than a year I would say after almost two, I am writing a recipe for something that I admit I have never liked. Don't blame me if I'm not crazy about any internal organs... I do for example love lampredotto
and chicken liver crostini