Recipe courtesy of Rocco DiSpirito
Trippa alla Fiorentina
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 208
- Total Fat
- 11
- Saturated Fat
- 4
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 21
- Cholesterol
- 211
- Sodium
- 605
- Total: 1 hr 10 min
- Prep: 20 min
- Cook: 50 min
Ingredients
1 yellow onion, diced
1 carrot, diced
1 stalk celery, diced
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
3 pounds tripe, blanched and boiled
1 pound tomatoes, peeled and finely chopped
Salt, for seasoning
Parmesan, for sprinkling
Directions
- Pick out only the best parts of the tripe, either the meatier part or the spongy, honeycomb part, cut it into very thin strips. Saute onion, carrot and celery in butter. Add oil and tripe. Saute until golden in color. Add the tomatoes. Season with salt and cook over a very low heat for about 1/2 hour, until the sauce has reduced almost completely, stirring frequently to prevent sticking. The tripe may be served immediately without any garnish, or alternatively sprinkle some grated Parmesan over and brown in the oven for five minutes. ** (Tripe is best served with boiled or pureed potatoes or, if preferred, with cannellini beans in oil.)