Trippa alla Fiorentina (Tripe Florentine-style)

Name: Trippa alla Fiorentina (Tripe Florentine-style)
Yield: 10 servings
Cuisine: Italian
Ingredients: 6 pounds fresh beef tripe, trimmed of all fat; 1 calf's foot, cut into two-inch pieces, about one and one-half pounds; 12 cups water; 1 onion, about one pound, peeled; 2 ribs celery, trimmed and left whole; 4 carrots, trimmed and scraped; 6 sprigs parsley, tied into a bundle; 12 peppercorns, crushed; Salt to taste, if desired; ½ cup olive oil; 1 cup finely chopped onions; ¾ cup finely diced celery; ¾ cup finely diced carrot; 2 tablespoons finely minced garlic; ½ cup finely chopped fresh basil or one tablespoon dried; 2 teaspoons finely chopped rosemary; 2 large, red ripe tomatoes, about one and one-quarter pounds, peeled and chopped, about three cups, or use an equal volume of chopped, canned imported tomatoes; 1 cup fresh or canned chicken broth; 2 tablespoons butter; 1 cup freshly grated Parmesan cheese

By Craig Claiborne and Pierre Franey

Published February 12, 1983

Total Time: 5 hours 40 minutes
Rating: 5(48)
Comments: Read comments

Featured in: FOOD; Tripe: The Homage Vice Pays to Virtue

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Ingredients

Yield:10 or more servings

6 pounds fresh beef tripe, trimmed of all fat
1 calf's foot, cut into two-inch pieces, about one and one-half pounds
12 cups water
1 onion, about one pound, peeled
2 ribs celery, trimmed and left whole
4 carrots, trimmed and scraped
6 sprigs parsley, tied into a bundle
12 peppercorns, crushed
Salt to taste, if desired
½ cup olive oil
1 cup finely chopped onions
¾ cup finely diced celery
¾ cup finely diced carrot
2 tablespoons finely minced garlic
½ cup finely chopped fresh basil or one tablespoon dried
2 teaspoons finely chopped rosemary
2 large, red ripe tomatoes, about one and one-quarter pounds, peeled and chopped, about three cups, or use an equal volume of chopped, canned imported tomatoes
1 cup fresh or canned chicken broth
2 tablespoons butter
1 cup freshly grated Parmesan cheese

Ingredient Substitution Guide

Preparation

Step 1
Cut the tripe lengthwise into strips, each about two inches wide. Cut the strips crosswise into half-inch-thick strips. There should be about 12 cups.
Step 2
Put the tripe and calf's foot pieces in a kettle and add cold water to cover. Bring to the boil and cook five minutes. Drain well.
Step 3
Return the tripe and calf's foot pieces to a clean kettle and add the water, whole onion, celery ribs, whole carrots, parsley sprigs, peppercorns and salt. Bring to the boil and let simmer three hours.
Step 4
Using a slotted spoon, remove and discard the vegetables. Remove the calf's foot pieces. Cut away the gelatinous skin and discard the bones. Shred the skin and add it to the tripe.
Step 5
Heat the oil in a heavy skillet and add the chopped onions. Cook, stirring, until the onions are wilted. Add the diced celery, diced carrots, minced garlic, basil and rosemary. Cook, stirring, about five minutes. Add the tomatoes and chicken broth, and cook about five minutes.
Step 6
Add this mixture to the tripe pot. Cook two hours. Stir in the butter and cheese and serve.