Best Trippa Alla Fiorentina Recipes

TRIPPA ALLA FIORENTINA

Trippa alla Fiorentina image

Provided by Food Network

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 yellow onion, diced
1 carrot, diced
1 stalk celery, diced
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
3 pounds tripe, blanched and boiled
1 pound tomatoes, peeled and finely chopped
Salt, for seasoning
Parmesan, for sprinkling

Steps:

Pick out only the best parts of the tripe, either the meatier part or the spongy, honeycomb part, cut it into very thin strips. Saute onion, carrot and celery in butter. Add oil and tripe. Saute until golden in color. Add the tomatoes. Season with salt and cook over a very low heat for about 1/2 hour, until the sauce has reduced almost completely, stirring frequently to prevent sticking. The tripe may be served immediately without any garnish, or alternatively sprinkle some grated Parmesan over and brown in the oven for five minutes. ** (Tripe is best served with boiled or pureed potatoes or, if preferred, with cannellini beans in oil.)

TRIPPA ALLA FIORENTINA (TRIPE FLORENTINE-STYLE)

Trippa alla Fiorentina (Tripe Florentine-style) image

Provided by Craig Claiborne And Pierre Franey

Categories dinner, project, main course

Time 5h40m

Yield 10 or more servings

Number Of Ingredients 20

Ingredients

6 pounds fresh beef tripe, trimmed of all fat
1 calf's foot, cut into two-inch pieces, about one and one-half pounds
12 cups water
1 onion, about one pound, peeled
2 ribs celery, trimmed and left whole
4 carrots, trimmed and scraped
6 sprigs parsley, tied into a bundle
12 peppercorns, crushed
Salt to taste, if desired
1/2 cup olive oil
1 cup finely chopped onions
3/4 cup finely diced celery
3/4 cup finely diced carrot
2 tablespoons finely minced garlic
1/2 cup finely chopped fresh basil or one tablespoon dried
2 teaspoons finely chopped rosemary
2 large, red ripe tomatoes, about one and one-quarter pounds, peeled and chopped, about three cups, or use an equal volume of chopped, canned imported tomatoes
1 cup fresh or canned chicken broth
2 tablespoons butter
1 cup freshly grated Parmesan cheese

Steps:

Cut the tripe lengthwise into strips, each about two inches wide. Cut the strips crosswise into half-inch-thick strips. There should be about 12 cups.
Put the tripe and calf's foot pieces in a kettle and add cold water to cover. Bring to the boil and cook five minutes. Drain well.
Return the tripe and calf's foot pieces to a clean kettle and add the water, whole onion, celery ribs, whole carrots, parsley sprigs, peppercorns and salt. Bring to the boil and let simmer three hours.
Using a slotted spoon, remove and discard the vegetables. Remove the calf's foot pieces. Cut away the gelatinous skin and discard the bones. Shred the skin and add it to the tripe.
Heat the oil in a heavy skillet and add the chopped onions. Cook, stirring, until the onions are wilted. Add the diced celery, diced carrots, minced garlic, basil and rosemary. Cook, stirring, about five minutes. Add the tomatoes and chicken broth, and cook about five minutes.
Add this mixture to the tripe pot. Cook two hours. Stir in the butter and cheese and serve.

Nutrition Facts : @context http, Calories 445, UnsaturatedFat 15 grams, Carbohydrate 12 grams, Fat 26 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 8 grams, Sodium 1808 milligrams, Sugar 6 grams, TransFat 1 gram

TRIPPA ALLA FIORENTINA: FLORENTINE TRIPE

Trippa Alla Fiorentina: Florentine Tripe image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 9

Ingredients

6 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
1 large celery, chopped
1 large carrot, chopped
1 large onion, chopped
2 pounds tripe, cleaned, boiled* and cut into strips
1 (10 ounce) can peeled plum tomatoes, with juices
Salt and freshly ground black pepper
1/2 cup freshly grated Parmigiano Reggiano cheese

Steps:

In a saucepan, heat the extra-virgin olive oil. Add the garlic, celery, carrot, and onion and saute until they are soft. Add the tripe, and cook together on medium heat, for about 5 minutes. Add the tomatoes including the juices. Break up the whole plum tomatoes with a fork.
Let the mixture cook together until the sauce has reduced and thickened, about 15 minutes. Remove the pan from the heat, season with salt and pepper, to taste, and add the freshly grated Parmigiano cheese. Stir well and serve warm.