Leslie Forbes

Trippa alla Fiorentina

Florentine tripe

Preparation info

  • 4

    • Difficulty

      Easy

Appears in
top 1000A Table in Tuscany
A Table in Tuscany

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.

Ingredients

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

Method

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