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)
- Heat the olive oil over medium heat in a large pot or Dutch oven. Add the onion and garlic, and sauté until softened.
- Add the tripe to the pot and stir to coat with the onion and garlic.
- Pour in the white wine and stir to deglaze the pot. Cook until the wine is reduced by half.
- Add the crushed tomatoes, broth, bay leaf, salt, and pepper to the pot. Stir to combine.
- Bring the mixture to a simmer, reduce the heat to low, and cover the pot.
- 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.
- Once the tripe is tender, remove the pot from the heat and let it cool slightly.
- Serve the tripe in bowls, garnished with chopped parsley, and enjoy it with bread or polenta.
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