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LOCATION: Recipes >> Variety Meats >> Tripe 05

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Trippa all fiorentina
Florentine-style tripe

1.5kg tripe, blanched and boiled
1 onion
1 carrot
1 stick of celery
30g butter
1 spring onion
Basil leaves
2 tbsp extra-virgin olive oil
500g tomatoes
Parmesan
Salt

Using only the best parts of the tripe, either the meatier part or
the spongy, honeycomb part, cut it into very thin strips. Clean,
wash and chop the onion, carrot and celery and put into an earthenware
or metal pan with the butter. Fry well and add the oil and tripe.
When golden in colour, add the tomatoes, peeled and chopped very
finely. Add salt and cook over a very low heat for about half an
hour, until the sauce has reduced almost completely, stirring
frequently to prevent sticking. The tripe may be served immediately
without any garnish, or alternatively sprinkle some grated Parmesan
over and brown in the oven for five minutes. Tripe is best served
with boiled or pureed potatoes or, if preferred, with cannellini
beans in oil.

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