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
• 240 ml water

Preparation

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 they are soft, fragrant, and lightly caramelized, allowing the water to evaporate.
2. Add the sliced beef tripe to the pan and cook, stirring occasionally, until its natural moisture evaporates and it begins to absorb the flavors of the mirepoix. Season with sea salt and cracked black pepper.
3. Stir in the tomato paste and cook for about 4 minutes, letting it toast gently and deepen in color. Deglaze with the white wine, scraping the bottom of the pan, and simmer until the alcohol has mostly evaporated.
4. Add the beef broth, water, and beef demi-glace. Bring to a gentle boil, then lower the heat, cover, and cook slowly for about 1 hour, maintaining a soft simmer.
5. Remove the lid and continue to cook for another 20 minutes to reduce the sauce until it lightly coats the tripe. Adjust the seasoning and let the tripe rest for about 15 minutes before serving so the flavors can settle.
6. Parmigiano frico basket: Pass the grated Parmigiano Reggiano through a fine sieve for an even texture. Heat a non-stick skillet over medium heat and sprinkle an even, thin layer of cheese to form a round. Allow it to melt and lightly color, then carefully flip the disk to cook the second side.
7. While still warm and pliable, drape the Parmigiano disk over an upside-down cup or small bowl to shape it into a basket. Let it cool completely until crisp.
8. To serve, place a warm portion of Florentine tripe inside or next to the Parmigiano frico basket. Garnish with chopped parsley or extra cracked pepper, and accompany with toasted bread if you like.

Nutrition (per serving, estimate)

Calories	~470 kcal
Fat	~32 g
Carbohydrates	~10 g
Protein	~42 g