Tripa 'd Muncalè - Via Alba 19 Moncalieri (To) Italy

Florentine-style tripe


Preparation

First of all, cut the tripe into thin strips, then wash it thoroughly and drain it accurately.
Clean an onion, a celery stalk and a carrot, then finely dice them.

Lightly fry the garlic and the bay leaves in a frying pan with some oil and some butter, then add the vegetables; after a few minutes, add the tripe and let it dry up, then remove the garlic, add the wine and let it dry completely.

Add the peeled tomatoes, then add salt and pepper to your taste and let the tripe boil thoroughly (for about 45 minutes), all the while adding warm broth from time to time and stirring it often.

Once the tripe is cooked, garnish it with grated Reggiano Parmesan cheese and let it rest for about five minutes, then serve it hot; if desired, add more Parmesan cheese.


Tips

To make your Florentine-style tripe a truly unique course, serve it with boiled or mashed potatoes, or with string beans and spinach lightly fried in oil and garlic.

Buy clean, pre-boiled tripe: this will reduce the cooking time and will avoid the need to clean the tripe; the result is as good as with raw tripe.