Trippa alla fiorentina

Method

1. 1 Wash the beef tripe several times with salt and vinegar, then blanch for 10 minutes and cut into 1 cm strips.
2. 2 Sauté chopped onions, carrots, and celery in olive oil for 12 minutes to form the base of the soffritto.
3. 3 Add the beef tripe and stir-fry for 6 minutes, then pour in the red wine and simmer for 5 minutes until reduced.
4. 4 Add canned tomatoes and enough water to cover them, then simmer over low heat for 2 hours, without adding salt before the first hour.
5. 5 Salting the tripe too early makes it tough, and it needs to be simmered for another hour or so to become tender.
6. 6 Simmer for the last 15 minutes until reduced, then sprinkle with Parmigiano and sage leaves, and serve with bread.

With an appliance

• Pressure cooker 1 hr 40 min

  Replace step 4: simmer under high pressure for 45 minutes, then release the pressure naturally. After that, open the lid, simmer for 12 minutes until the liquid evaporates, and season with salt.