Florentine Style Beef Tripe with Parmigiano Frico Basket

Recipe Overview

Chef David Giani’s Florentine-style beef tripe, slowly braised with Tuscan vegetables, white wine and beef broth, served with a crisp Parmigiano Reggiano frico basket.

Ingredients

• Beef Tripe — 454 g · cleaned and sliced
• Carrots — 300 g · finely chopped
• Celery — 180 g · finely chopped
• Yellow Onion — 300 g · finely chopped
• Olive Oil — 240 ml · for sautéing
• Dry White Wine — 180 ml · for deglazing
• Beef Broth — 500 ml · prepared stock
• Beef Demi-Glace — 40 g · prepared reduction
• Tomato Paste — 20 g · toast in vegetable base
• Parmigiano Reggiano — 100 g · finely grated for frico basket
• Water — 240 ml · for braising
• Sea Salt — to taste · to taste; unquantified
• Black Pepper — to taste · freshly cracked, to taste; unquantified

Preparation

1. Finely chop onion, celery and carrots. Warm olive oil in a casserole; cook the vegetables gently until softened and lightly caramelized.
2. Add cleaned, sliced beef tripe and cook, stirring, until excess moisture has evaporated.
3. Stir in tomato paste; cook about 4 minutes to develop color. Season with sea salt and freshly cracked black pepper.
4. Deglaze with dry white wine, scraping the casserole bottom. Simmer to reduce.
5. Add beef broth, water and beef demi-glace. Bring to a gentle simmer, cover and cook over low heat for about 1 hour.
6. Uncover and continue simmering about 20 minutes until sauce coats the tripe. Adjust seasoning and rest approximately 15 minutes.
7. For the Parmigiano frico, finely grate and sift cheese. Sprinkle an even thin round into a warm nonstick skillet; melt and lightly color, carefully turning if necessary.
8. While pliable, drape frico over an inverted cup or small bowl; cool until crisp.
9. Serve hot Florentine tripe inside or beside the frico basket. Optional garnish: parsley or cracked pepper; toasted bread may be served separately.