ItalianTuscan
Trippa alla Fiorentina
by Federico Fusca Chef · 332K subscribers on YouTube
A classic Tuscan recipe for tripe cooked with soffritto, white wine, tomatoes, and finished with lemon zest and Parmesan.
- Cook
- 45 min
- Difficulty
- easy
Ingredients
13 items- 1 kgTrippa (Cuffia)Rumen tripe
- 0.8 kgTrippa (Centopelli)Abomasum tripe
- 1/2 pcsCelery
- 2 pcsCarrots
- 1 pcsYellow OnionYellow onion
- Extra Virgin Olive OilAs needed
- SaltTo taste
- PepperTo taste
- 500 gPeeled Tomatoes
- 200 gParmigiano ReggianoGrated for serving
- 1 pcsLemonZest only
- ParsleyFresh, to taste
- White WineFor deglazing
Method
- Prepare the soffritto: finely chop celery, carrot, and onion.
- Heat a generous amount of extra virgin olive oil in a large pot and sauté the soffritto until golden.
- Add the tripe (cuffia and centopelli) cut into strips. Season with salt and pepper and let it stew for 10 minutes.
- Add chopped fresh parsley.
- Deglaze with white wine.
- Add peeled tomatoes crushed by hand.
- Cook covered for 40-50 minutes over low heat.
- Finish with a drizzle of raw extra virgin olive oil and grated lemon zest.
- Serve hot with grated Parmesan cheese.
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.
