ItalianTuscan
Trippa alla Fiorentina
by Federico Fusca Chef · 332K subscribers on YouTube
Trippa alla Fiorentina is one of the iconic dishes of Tuscan peasant cuisine, born in the homes of the people and in street tripe shops. A humble but characterful dish, where tripe is slowly cooked in a soffritto of onion, carrot and celery, deglazed with tomato and brought to creaminess with a long, gentle cooking. A dish that tells the story of Florence, its history, its true cuisine. Few ingredients, no frills. This is the real Trippa alla Fiorentina.
- Difficulty
- medium
Ingredients
14 items- TripeBeef tripe, cut into thin strips
- CeleryFinely diced
- CarrotFinely diced
- OnionFinely diced
- Extra Virgin Olive OilAbundant amount
- Black PepperGenerous amount
- SaltTo taste
- Apple Cider Vinegar(optional) — Optional, or substitute with white wine
- Chili Pepper(optional) — Optional, chopped
- Tomato Paste1 tablespoon
- Tomato PassataOr crushed peeled tomatoes
- Parmigiano ReggianoGrated, to taste
- 2 pcsCountry BreadThick slices, toasted
- 1 pcsLemonZest only
Method
- Prepare the soffritto: finely dice celery, carrot, and onion.
- Heat abundant extra virgin olive oil in a saucepan and add the diced vegetables. Sauté until caramelized, about 3–4 minutes.
- Meanwhile, cut the tripe into thin strips (not too long).
- Add the tripe to the soffritto and stir well.
- Season with a generous amount of black pepper (and optionally some chili pepper).
- Add salt and stir.
- To tame the strong flavor, add a tablespoon of apple cider vinegar (optional, or substitute with white wine).
- Add a tablespoon of tomato concentrate and enough tomato passata (or crushed peeled tomatoes).
- Rinse the bowl with a little water and add it to the pan.
- Mix everything, cover with a lid, and let cook for about 40 minutes to 1 hour, depending on the thickness of the tripe.
- While the tripe cooks, toast two thick slices of rustic bread until crispy.
- After cooking, grate the zest of one lemon over the tripe.
- Finish with a generous grating of Parmesan cheese and an extra grind of black pepper.
- Serve on the toasted bread (scarpetta style) and enjoy.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
