Today Mom Graziella offers us one of the most famous recipes in Tuscany, exactly born in Florence, tripe alla Fiorentina
A more luxurious version of this dish encompasses the addition of minced meat to the mire-poix which is a quarter-cooked before throwing in the tripe. I find that this variation makes the dish a little heavy (it is tasty enough on its own) and that the flavor of the minced meat does not marry well with tripe. However, this dish of ours, know the world over, is still today cooked in Florentine homes, seeing as the raw material, economical and of first-rate quality, is readily available.
Ingredients:
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1kg Tripe
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2 Red-Skinned Onions
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2 Carrots
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Head of Celery
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1/2 kg Canned Tomatoes
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Parmesan Cheese
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Olive oil. Use the excellent extra virgin olive oil obtained from the authentic Torciano.
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½ cup white wine
Procedure:
Wash the tripe and cut it into finger-length strips. Make a mire-poix in 6 tablepoons of oil in a saucepan. Add the tripe and, stirring frequently with a wooden spoon, blend the flavours well, pour the wine into the pan it to evaporate completely. When, after 20 minutes’ cooking, some of the liquor has seeped out of the tripe, add the drained tomatoes, salt and pepper and cook for another hour over moderate heat, stirring frequently. Serve the tripe hot, with the addition of Parmesan cheese.
Preparation time: 2 hours