Use already tender tripe and let the tomato sauce reduce gently around it.
Make ahead Chop the vegetables and grate the cheese ahead; keep the cooked tripe refrigerated until needed.
Trippa alla fiorentina
Prep 25 min · Cook 1 hr 30 min · Serves 6 · Difficulty Medium
Method
Finely chop the onion, carrot and celery. Peel and seed the tomatoes, then chop the flesh, keeping its juices. Cut the drained, already boiled tripe into strips about 1 cm wide and 3 cm long.Finely chop the onion, carrot and celery. Peel and seed the tomatoes, then chop the flesh, keeping its juices. Cut the drained, already boiled tripe into strips about ½ in wide and 1¼ in long.
Warm the oil in a wide heavy casserole. Soften the chopped vegetables over low heat for about 10 minutes, stirring without scorching. Add the tripe and stir for 5 minutes to coat it in the fragrant oil.Warm the oil in a wide heavy casserole. Soften the chopped vegetables over low heat for about 10 minutes, stirring without scorching. Add the tripe and stir for 5 minutes to coat it in the fragrant oil.
Add the tomatoes, salt and pepper. Simmer gently with the lid slightly ajar for up to about 75 minutes, stirring regularly. Add a little hot reserve water only if the base threatens to catch. The tripe should be tender and the tomato sauce thick enough to cling; stop earlier or extend cooking to reach that texture.Add the tomatoes, salt and pepper. Simmer gently with the lid slightly ajar for up to about 75 minutes, stirring regularly. Add a little hot reserve water only if the base threatens to catch. The tripe should be tender and the tomato sauce thick enough to cling; stop earlier or extend cooking to reach that texture.
Serve hot, dividing the grated Parmigiano over the tripe at the table.Serve hot, dividing the grated Parmigiano over the tripe at the table.
