The trippa alla Fiorentina is one of the best-known offal recipes not only because of the ease with which prepares, but also for its simple but at the same time decided flavor.
Tripe has always been, since ancient times, a very food consumed in Tuscany, and especially in Florence where even today is greatly appreciated.
What we know of the trippa alla fiorentina is that, even if made with ingredients "modest", the chef, Maestro Martino (15th century), author of "Arte coquinaria", gave to Bartolomeo Sacchi that favored the spread.
Ingredients
X 4 persons
Tripe (the cross) 800 gr.
1/2 onion
500 g tomato pulp.
Salt and pepper
Parmesan
Trippaio recipe via Baracchini
Cut the tripe into strips about an inch.
Prepare a fried onion in 8 tablespoons of olive oil in a pan
Just take color add the tripe and mix well.
Cook for 10 minutes.Add the tomato pulp, season with salt and pepper.
Cook on a moderate heat for about 45 minutes, stirring occasionally to check the consistency of the preparation that must be creamy when cooked.
It is important to cook tripe to pot discovery.
Serving hot and with plenty of grated Parmesan on top.
Simple yet delicious dish tastes best if prepared several hours beforeserving.
WINE PAIRING