Trippa alla Fiorentina

Florentine tripe

Preparation info

  • 4

    • Difficulty


Appears in

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.


  • lb/800 g tripe, ready cooked
  • 1 lb 2 oz/500 g tomatoes, peeled & roughly chopped
  • tsp marjoram
  • oz/30 g pancetta (or fatty ham)
  • 3-4 tbsp olive oil
  • 2 celery sticks
  • 1 carrot
  • salt & pepper
  • 1 onion


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/2.5 cm long. When the onion is slightly coloured, add the tomatoes, tripe and seasoning. Cover & continue to cook over a low heat. After 30 minutes remove the lid, turn up the heat and cook until the sauce thickens (about 10 minutes), stirring occasionally to ensure that the tripe does not stick & burn. Serve with plenty of grated parmesan.