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.