Trippa alla Fiorentina

Trippa alla Fiorentina is a traditional Tuscan dish made with tripe (the stomach lining of a cow or pig) that is typically slow-cooked with tomatoes, white wine, and various herbs and spices. The dish is said to have originated in Florence, hence the name “alla Fiorentina.”


  • 2 pounds of tripe, cleaned and cut into small pieces
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 can of crushed tomatoes
  • 1 cup of white wine
  • 2 cups of chicken or beef broth
  • 1 bay leaf
  • 2 tablespoons of olive oil
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)


  1. Heat the olive oil over medium heat in a large pot or Dutch oven. Add the onion and garlic, and sauté until softened.
  2. Add the tripe to the pot and stir to coat with the onion and garlic.
  3. Pour in the white wine and stir to deglaze the pot. Cook until the wine is reduced by half.
  4. Add the crushed tomatoes, broth, bay leaf, salt, and pepper to the pot. Stir to combine.
  5. Bring the mixture to a simmer, reduce the heat to low, and cover the pot.
  6. Cook the tripe for 2 to 3 hours, or until it is tender. Stir occasionally, and add more broth or water as needed to keep the tripe from drying out.
  7. Once the tripe is tender, remove the pot from the heat and let it cool slightly.
  8. Serve the tripe in bowls, garnished with chopped parsley, and enjoy it with bread or polenta.

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