Trippa alla Fiorentina

Florentine tripe

Preparation info
  • 4

    • Difficulty


Appears in

By Leslie Forbes

Published 1985

  • About

You, too, may be wary of tripe, but the Florentines have an undeniable way with it. Try it, you might be converted.


  • lb/800 g tripe, ready cooked
  • 1 lb 2


Put the tripe in a big saucepan with half the onion and a celery stick. Cover with water and boil for 10-15 minutes. Meanwhile finely chop the remaining onion and celery & the carrot and pancetta and cook gently in the oil in a flame-proof casserole. Drain and slice the tripe into small, fine strips about 2 in