Recipe courtesy of Rocco DiSpirito
Print
Total:
1 hr 10 min
Active:
20 min
Yield:
6 to 8 servings
Level:
None

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.)

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Trippa Alla Fiorentina: Florentine Tripe

Recipe courtesy of David Rocco

Bistecca alla Fiorentina

Recipe courtesy of Debi Mazar and Gabriele Corcos

Schiacciata Alla Fiorentina

Recipe courtesy of Debi Mazar and Gabriele Corcos

Ritortelli alla Fiorentina

Recipe courtesy of Mario Batali

Sea Bass alla Fiorentina

Recipe courtesy of Giada De Laurentiis

Tagliata Alla Fiorentina

Recipe courtesy of Debi Mazar and Gabriele Corcos

Roasted Pheasant (Pheasant Alla Fiorentina)

Recipe courtesy of Debi Mazar and Gabriele Corcos

Bistecca Fiorentina

Recipe courtesy of Mark Vetri

On TV

So Much Pretty Food Here