Tuscan Tripe, known as Trippa alla Fiorentina or Lampredotto, is a traditional Italian dish from Florence that showcases the rustic roots of Tuscan cuisine. Slow-cooked beef tripe is simmered with onions, garlic, tomatoes, and aromatic herbs, then finished with olive oil and often served with grated Parmigiano Reggiano. This hearty, flavorful recipe reflects the Italian philosophy of using simple ingredients to create deeply satisfying dishes and remains a beloved street food and home-style classic in Tuscany.
Tuscan Rripe (Lampredetto, Trippa alla Fiorentina)
Print RecipeIngredients
- 50 Dekagram (dkg) tripe
- 1 Piece onion chopped
- 1 Piece carrot
- 1 Table spoon (tbsp) olive oil
- 2 Tea spoon (tsp) salt
- 1 Tea spoon (tsp) black pepper
- 2 Decilitre (dl) red wine
- 4 Decilitre (dl) peeled tomato, canned
- 1 Piece bay leaves
- 10 Dekagram (dkg) grated Parmesan cheese or Grana Padano
Instructions
You can either ask your butcher to clean the tripe for you or do it yourself. In Tuscany supermarkets sell the tripe ready to be cooked. If you decide to do it yourself, wash it in hot water adding salt and lemon or vinegar to the water and precook at least 2 hours until getting soft.
Heat the olive oil in a pan and keeping the flame very low add the chopped onion and when it becomes so! add the carrots. Add the tripe that you previously must have cut into thin stripes and pre-cooked. Stir and let the meat absorb the vegetables flavor, next add the canned tomatoes, wine and season with salt and pepper, bay leaves and cover. Cook for 30 minutes, cook over a very low heat until the sauce has reduced almost completely, stirring frequently to prevent sticking. Serve with boiled potatoes or panini, add the grated parmesan before eating.
