Florentine-Style Tripe is a traditional recipe from Florentine cuisine. The tripe, a cut of beef, is prepared with an aromatic tomato sauce and served with grated Grana cheese. It is a tasty and hearty dish, perfect for the colder months.
Boil the tripe cut into strips in salted water for an hour and in the meantime prepare the sauté with the oil, onion, carrot, chopped celery, and whole bay leaves
Once the onion is colored, add the well-drained tripe along with a few fresh mint leaves
Let it flavor while stirring, pour in the wine, let it evaporate, then add a little diluted tomato sauce and adjust with salt and pepper
Finish cooking with the pot covered and on moderate heat, allowing the dish to thicken
Serve with plenty of grated cheese
Pan
Casserole
Knife
Italia, Toscana
| Energy (kcal) | 105.07 |
| Carbohydrates (g) | 1.28 |
| of which Sugars (g) | 1.24 |
| Fat (g) | 5.78 |
| of which Saturates (g) | 1.44 |
| Protein (g) | 9.75 |
| Fiber (g) | 0.59 |
| Sale (g) | 0.08 |
