How To make Tripe Florentine
2 lb Tripe
4 tb Peanut oil
2 Carrots, grated
1/2 c Celery, chopped
1 Yellow onion, peeled &
Chopped 1/2 c Parsley, chopped
3 Cloves garlic, crushed
1 (8-oz) tomato sauce
1/2 c Beef stock
1/2 c Dry red wine
1 ts Oregano
1 Bay leaf, crushed
1/2 ts Basil
Salt & pepper to taste 2 1" pieces lemon peel
1/2 c Parmesan or Romano
Cheese, freshly grated Parboil tripe for about 30 minutes. Drain & cool. Slice up tripe into 1/2" wide pieces. Saute very quickly in a little of the oil in a large
frying pan. Saute in a little of the oil the carrots, celery, onion, parsley & garlic. Add the tomato sauce, beef stock and wine. Add the seasonings and lemon peel. Simmer the sauce for a few minutes, and then add the tripe. Cook it on top of the stove, covered, for 1-1/2 hours or until tender. Or bake it in a moderate oven. When ready to serve, sprinkle on the Parmesan or Romano. Serve with pasta.
How To make Tripe Florentine's Videos
Cook Florence Style Tripe
Tripe is not often used in modern culinary, but it's been enjoyed for thousands of years and this recipe is a great way to enjoy the dish as they did for so many years.
This is Tripe the way they would eat it in Florence throughout history.
To prepare the Tripe, you'll want to:
1. Bring to a boil in a pot with 1/2 cup white vinegar and a Tbs of Salt.
2. Once it's boiling, bring it to a gentle simmer for 1.5 hours
3. When it's done, let it cool and cut into 1 inch pieces and begin the recipe.
It's very simple and would make a great side dish, or appetizer for those who are willing to try. Serve piping hot and with some bread for best results.
Cheers!
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trippa alla fiorentina ricetta originale
Poca spesa alta resa.
6 EURO X 4 PERSONE
300GR TRIPPA, POMODORO, CAROTA, SEDANO CIPOLLA, FORMAGGIO ROMANO.
La trippa alla Fiorentina, secondo piatto molto gustoso, appartiene alla tradizione culinaria della TOSCANA
TRIPPA ALLA FIORENTINA ricetta veloce
le ricette di luis
#trippa alla fiorentina#trippa alla romana#trippa al sugo
#come cucinare la trippa#come fare la trippa#come si cucina la trippa#food#trippa al pomodoro
La trippa alla Fiorentina! ???? ❤️visita: fornomartini.it #ricetta #ricettafacile #cibo #nonna
Trippa al pomodoro (ricetta fiorentina)
La trippa è un vero piatto della tradizione popolare fiorentina; saporita e semplice da preparare (usando trippa precotta), è una vera e propria bandiera della fiorentinità.
Quando si pensa alla cucina tradizionale di Firenze, viene subito in mente la bistecca, non la trippa. Non è vero? ma, se ci pensiamo, nei tempi passati ben pochi potevano permettersi tagli di carne pregiati; le frattaglie erano invece maggiormente alla portata delle tasche di tutti; ed è così che sono entrate nella tradizione popolare fiorentina. Tradizione che è viva ancora oggi: i banchi dei trippai sono numerosi e molto frequentati. Se il panino al lampredotto è il re dello street food fiorentino, la trippa viene spesso preparata come piatto casalingo. La ricetta è semplice ed abbastanza veloce (tenendo conto che la trippa si acquista già cotta).
Ingredienti per la trippa alla fiorentina (trippa al pomodoro):
500 grammi di trippa precotta;
un barattolo da 400 grammi di pomodori pelati ;
sedano;
carota;
cipolla;
Parmigiano Reggiano.
I capitoli del video sulla ricetta della trippa al pomodoro
00:00 Un piatto tradizionale fiorentino
01:06 Ingredienti
01:23 Cottura odori
01:59 Cottura trippa
03:26 Assggio
03:49 Conclusione