Trippa alla Fiorentina
A classic Florentine stew of tender beef tripe simmered slowly in a rich tomato and soffritto sauce, finished with grated Parmigiano Reggiano.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •Heavy-bottomed casserole or Dutch oven
- •Chef's knife
- •Wooden spoon
- •Colander
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 16 g
- carbs
- 8 g
- fibre
- 2 g
- protein
- 34 g
- calories
- 320 kcal
Instructions
- 1
Rinse the sliced tripe thoroughly in cold water using a colander, then drain well.
- 2
Warm the olive oil in a heavy casserole over medium heat.
- 3
Add the diced onion, carrot, celery, and garlic to begin the soffritto (aromatic base).
- 4
Cook gently for 8 to 10 minutes until the vegetables are soft and translucent.
- 5
Add the tripe and sauté for 5 minutes until any released moisture evaporates.
- 6
Pour in the white wine and boil until the harsh alcohol aroma disappears completely.
- 7
Stir in the crushed tomatoes, bay leaf, fine sea salt, and black pepper.
- 8
Cover with a lid, lower the heat, and simmer gently for 40 minutes.
- 9
Uncover and cook for another 5 minutes until the sauce is thick and glossy.
- 10
Remove and discard the garlic cloves and bay leaf.
- 11
Stir in half the Parmigiano Reggiano, rest for 2 minutes, then serve with remaining cheese.
Chef's tips
Ensure you buy tripe that has already been blanched or pre-cooked by your butcher, as raw tripe requires hours of preparatory boiling. Giving the finished stew a brief rest off the heat before serving helps the flavours meld and the sauce coat the tripe ribbons evenly.
Ingredient substitutions
- Parmigiano Reggiano → Grana Padano, or aged Pecorino Toscano for a sharper finish
- dry white wine → dry red wine for a deeper colour and more robust flavour
Storage
Store leftovers in an airtight container in the fridge for up to 3 days, as the flavour deepens over time.
Reheating
Reheat slowly in a covered saucepan over low heat with a spoonful of water until piping hot.
Common mistakes to avoid
- •Failing to evaporate the tripe's natural moisture before adding wine, leading to a watery sauce.
- •Using raw, unboiled tripe without lengthy prior cooking, which results in a tough and pungent dish.
- •Browning the soffritto vegetables too fast rather than sweating them slowly for sweetness.
Serving suggestions
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