Florentine Tripe is a traditional recipe of 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 one hour; meanwhile prepare the soffritto with the oil, onion, carrot, chopped celery stalks and whole bay leaves
Once the onion has taken color, add the well-drained tripe along with a few fresh mint leaves
Let it absorb the flavors, stirring; pour in the wine and let it evaporate, then add a little diluted tomato sauce and adjust with salt and pepper
Finish cooking with the pot covered over moderate heat, allowing the dish to thicken
Serve with plenty of grated Grana cheese
Frying pan
Saucepan
Knife
Italy, 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 |
