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Trippa alla Fiorentina in a ceramic bowl with tomato sauce, grated Parmigiano, and fresh parsley on linen

Trippa alla Fiorentina (Florentine Tripe in Tomato Sauce)

A Florentine classic of honeycomb tripe braised in tomato sauce with soffritto, white wine, and Parmigiano. Practical, economical, and deeply satisfying.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

Soffritto base
  • 3 tbsp extra virgin olive oil
  • 1 medium (about 120 g) white onion, finely diced
  • 1 medium (about 80 g) carrot, finely diced
  • 1 stalk (about 60 g) celery stalk, finely diced
  • 2 cloves garlic cloves, minced
Tripe and sauce
  • 800 g pre-cleaned honeycomb tripe (trippa precotta), sliced into 1 cm strips blanched if not pre-cooked
  • 120 ml dry white wine
  • 400 g canned whole peeled tomatoes, crushed by hand one standard tin
  • 200 ml beef or vegetable broth
  • 1 leaf bay leaf
  • to taste fine sea salt
  • to taste black pepper, freshly ground
To finish
  • 60 g Parmigiano Reggiano, freshly grated plus extra to serve
  • 2 tbsp flat-leaf parsley, roughly chopped optional

Method
 

Build the soffritto
  1. Heat the olive oil in a large heavy-bottomed saucepan over medium-low heat.
  2. Add the onion, carrot, and celery. Cook, stirring occasionally, for 10 to 12 minutes until soft and pale gold.
  3. Add the garlic and cook for 1 minute more until fragrant, not brown.
Add wine and tripe
  1. Raise the heat to medium-high and add the white wine. Let it bubble for 2 minutes until the alcohol smell fades.
  2. Add the tripe strips and stir to coat them in the soffritto and wine base.
Braise
  1. Add the crushed tomatoes, broth, and bay leaf. Stir well and bring to a gentle simmer.
  2. Reduce heat to low, partially cover, and simmer for 45 to 60 minutes, stirring every 10 minutes, until the tripe is tender when pierced with a fork but still has a slight chew.
  3. If the sauce thickens too much before the tripe is ready, add a splash more broth.
Season and finish
  1. Remove the bay leaf. Taste and adjust salt and black pepper.
  2. Remove the pan from the heat and rest for 5 minutes.
  3. Ladle into shallow bowls, scatter with freshly grated Parmigiano and parsley if using. Serve with extra Parmigiano at the table.

Notes

If you're using raw uncleaned tripe, blanch it twice in fresh salted water (10 minutes each time) before slicing. This step removes the strong odor and shortens the final braise time.