Florentine Style Beef Tripe

Ingredients

Classic trippa alla fiorentina gently braised with mirepoix, white wine, tomato, and beef broth, then presented with an elegant Parmigiano frico basket.

• 454 g beef tripe, cleaned and sliced
• 300 g carrots, finely chopped
• 180 g celery, finely chopped
• 300 g yellow onion, finely chopped
• 240 ml olive oil
• Sea salt and freshly cracked black pepper, to taste
• 180 ml dry white wine
• 500 ml beef broth
• 40 g beef demi-glace
• 20 g tomato paste
• 100 g Parmigiano Reggiano, finely grated (for frico basket)
• 240 ml water

Method

1. Finely chop the onion, celery, and carrots. In a large casserole, gently heat the olive oil and add the vegetables. Cook over medium heat until soft, fragrant, and lightly caramelized.
2. Add the sliced, cleaned beef tripe and cook, stirring occasionally, until its natural moisture evaporates and it takes on flavor from the vegetables.
3. Stir in the tomato paste and cook about 4 minutes to toast slightly. Season with sea salt and freshly cracked black pepper.
4. Deglaze with the white wine, scraping the bottom. Simmer until the alcohol has mostly evaporated.
5. Add beef broth, water, and demi-glace. Bring to a gentle boil, then lower heat, cover, and cook slowly about 1 hour.
6. Uncover and simmer an additional 20 minutes to reduce the sauce until it coats the tripe. Adjust seasoning and rest 15 minutes before serving.
7. Parmigiano frico basket: Sift grated Parmigiano for even texture. Heat a non-stick skillet and sprinkle a thin, even round of cheese. Let melt and lightly color, then carefully flip.
8. While warm and pliable, drape the frico over an upside-down cup or small bowl to form a basket. Cool until crisp.
9. Serve the hot tripe inside or alongside the frico basket. Garnish with chopped parsley or extra cracked pepper; toasted bread is optional.