Tripe Florentine Style

This Italian tripe dish is a speciality from Florence, where a simple peasant’s dish of tripe becomes transformed into a nutritious and tasty meal - even for discerning palates.

Ingredients

800 grams tripe
3 tbsp olive oil
1 large onion, chopped finely
1 medium carrot, chopped
1 stick of celery, chopped finely
60 grams pancetta, finely chopped
1x 60 grams packet of tomato paste
1 Kg tomatoes, peeled and chopped coarsely
1 1/2 teaspoons dried marjoram
salt and pepper to taste

Method

Wash your tripe thoroughly, then boil it for 30 minutes in a large saucepan. Drain the tripe and place it on your chopping board. Then cut the meat into very thin strips.

Pour your 3 spoonfuls of olive oil into the large saucepan and turn up the heat. Brown your chopped onion, carrots, celery, pancetta and tomato paste for 10 minutes. (If pancetta is too hard to get, you may substitute some bacon instead. I promise not to tell your dinner guests!)

Add the tomatoes, marjoram, salt and pepper… then throw in the tripe. Stir briefly, then cover and cook the mix for 40 minutes.

When the 40 minutes has elapsed, remove the lid and continue cooking for 20 minutes more.

Serve your italian Tripe in bowls and sprinkle grated parmesan cheese on top. Serve with crusty Italian bread or garlic bread.

Serves 4 people.