Recipe Overview
This risotto brings together two strong pillars of Tuscan identity: the elegance of Carnaroli rice cooked all’onda and the rustic, deeply traditional flavor of Florentine tripe. Part of the tripe is folded into the risotto for richness and depth, while the rest is placed on top for texture and a more rustic presentation.
Ingredients
- 450 g cooked Florentine beef tripe, diced
- 400 g Carnaroli rice
- 2 shallots, finely chopped
- 1 small garlic clove, minced
- 240 ml dry white wine
- 960 ml hot chicken stock
- 120 ml extra-virgin olive oil, divided
- 115 g Parmigiano Reggiano, grated
- Sea salt and black pepper to taste
Preparation
- Warm 2 tablespoons olive oil in a wide casserole and sweat the shallots and garlic until translucent without browning.
- Add the Carnaroli rice and toast gently for 1 to 2 minutes so the grains are coated and lightly warmed.
- Deglaze with the white wine and let it reduce almost completely.
- Add the hot chicken stock one ladle at a time, stirring often, until the risotto becomes creamy and the rice is al dente, about 18 to 20 minutes.
- Fold in half of the diced tripe during the last 3 to 4 minutes so it warms through and blends into the risotto.
- Off the heat, let the risotto rest for 1 minute, then stir in the Parmigiano Reggiano and a drizzle of olive oil. Adjust the seasoning.
- Plate the risotto and finish with the remaining warm tripe on top for a rustic garnish, then add another thread of olive oil.
History & Tradition
Tripe has long held an honored place in Tuscan cucina povera, especially in Florence, where it became a symbol of practical cooking transformed by patience and technique. Risotto is more strongly associated with northern Italy, but when paired with tripe in this way it creates a beautiful bridge between refinement and rusticity. This dish respects the humble roots of tripe while presenting it in a more polished primo format.
Chef Notes
- Use properly cooked, tender tripe before folding it into the risotto.
- Do not over-stir at the end; keep the risotto loose and flowing, not stiff.
- Adding part of the tripe inside and part on top gives better flavor balance and presentation.
| Calories | ~550 kcal |
| Protein | ~24 g |
| Carbohydrates | ~44 g |
| Fat | ~28 g |
| Fiber | ~3 g |