Chef Lorenzo's recipe: Florentine tripe

From the great fiorentine tradion for the offal, we suggest to try the tripe.

Ingredients for 6 servings

800 g coke tripe

200 g carrots

200 g celery

200 g onion

3 garlic cloves


2 glasse dry white wine

800 g pelati tomatoe

300 grated Parmigiano reggiano

How to proceed

In a pan sauté the tripe finely chopped, dry and set aside.

In a big pan sauté carrots, onion, celery with a table spoon of olive oil, then add the tripe and the wine, let reduce the sauce. Add the tomatoes, let it cook 10 more minutes on high heat adding a splash of water, cover and cook 30 minutes on low heat.

Turn off the heat, add a table spoon of olive oil and the Parmigiano.

We pair the tripe with Tirreno, and intense, elegant and vibrant wine with Mediterranean and blackcurrant notes, a fresh and savory finish. Extremely enjoyable.

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