Florentine tripe: the traditional recipe

Florentine tripe: the traditional recipe

Tripe is an ingredient that was widely used until not many years ago, by some even considered a real delicacy, which today is often forgotten, with the exception of some typical trattorias scattered throughout Italy. We are talking about tripe, that is the stomach of pigs and cattle. The most used is the rumen of beef, i.e. the first of the four stomachs of the animal.

A poor food, a residue of a time when there was less abundance and in some way every part of the animal was used, either for cooking or for other uses. In short, one of those many peasant traditions that animate our kitchens, from when nothing was thrown away.

The nutritional properties

Beyond considerations of personal taste, tripe also has some characteristics that make it interesting at the table; contrary to what one might think, it is a lean and nutritious meat, with only 3% fat and a significant presence of minerals such as zinc, magnesium, selenium and calcium, very positive for the body in their right quantity.

On the other hand, in an age in which speed seems to be a fundamental requirement for everything, tripe requires a rather long preparation time before even reaching the butcher’s counter.

Since it is the stomach, the acids must first be eliminated. Afterwards, it can also be subjected to further cleaning and bleaching processes.

For this reason, the majority of butchers sell pre-cooked tripe, i.e. tripe that has already undergone a series of processes and is suitable for being cooked immediately or almost immediately.

The recipe for Florentine tripe

But let’s get to the recipe. In the popular cuisine of many Italian regions there are one or more dishes based on tripe. Specifically, let’s see how Florentine tripe is prepared.

  • Ingredients for two people
  • 400 g of pre-cooked veal tripe
  • 200 g of tomatoes
  • 50 g of Grana Padano
  • 1 glass of dry white wine
  • 1 stick of celery
  • 1 carrot
  • 1 medium onion
  • 1 clove of garlic
  • basil leaves
  • laurel
  • oil
  • salt
  • pepper
  • crusty bread

preparation: about 30 minutes

cooking: about 1 hour and 45 minutes


For further cleaning, rub the tripe with coarse salt and then soak it in water and vinegar for a few hours.

Today these operations are generally no longer necessary, as the tripe is sold cleaned and pre-cooked. However, a wash in hot water is recommended.

Boil the tripe for about 20 minutes in salted water, then immerse it in cold water. Slice it into thin strips.

Meanwhile, chop the vegetables and prepare a sauté over low heat, sprinkling it with the wine.

Also prepare a vegetable broth separately.

Once ready, add the tripe, add half of the Grana and the peeled and seedless tomatoes (you can also use peeled tomatoes).

Cook over low heat with a covered pot for about an hour and 45 minutes or even two hours, stirring occasionally and adding the hot broth when necessary. If desired, the cooking time can be reduced by using a pressure cooker. Serve with warm croutons.

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