Photograph of the finished Trippa alla fiorentina

Italy · Sách bò om cà chua Trippa alla fiorentina

Trippa alla fiorentina

3 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef omasum tripe Beef omasum tripe 3.5 lb
  • Photograph of Canned tomatoes Canned tomatoes 2.2 lb
  • Photograph of Carrot Carrot 2
  • Photograph of Celery Celery 11.3 oz
  • Photograph of Onion Onion 2
  • Photograph of Red wine Red wine 1 ⅓ cups
  • Photograph of Parmigiano cheese Parmigiano cheese 7.1 oz
  • Photograph of Olive oil Olive oil ⅔ cup
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Sage leaves Sage leaves 24 leaves

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.

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