Trippa alla Fiorentina

GialloZafferano’s selected trippa alla fiorentina cooks strips of tripe with a finely chopped carrot, celery and white-onion soffritto. Peeled tomatoes and Parmigiano-Reggiano give this Tuscan preparation its thick, savoury finish.

The vegetables are trimmed and chopped finely before they soften in olive oil. Already cleaned tripe is cut into strips and added once the soffritto has wilted.

The tripe cooks with the vegetables before peeled tomatoes are added and broken up with a spoon. Covered cooking draws the tomato sauce around the strips.

Salt, black pepper and grated Parmigiano-Reggiano enter before the pan leaves the heat. Further reduction, when needed, keeps the finished sauce creamy and thick rather than brothy.

The complete dish is served very hot with a large slice of bread. Additional grated Parmigiano-Reggiano is an optional final topping, separate from the cheese mixed into the sauce.