Trippa alla Fiorentina

Name: Trippa alla Fiorentina
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 6 to 8 servings
Cuisine: italian
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

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Total: 1 hr 10 min

Prep: 20 min
Cook: 50 min

Yield: 6 to 8 servings

Total: 1 hr 10 min

Prep: 20 min
Cook: 50 min

Yield: 6 to 8 servings

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.)