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Trippa alla Fiorentina
Florence (Toscana) — Mother recipe · en it
A delicious tripe soup with onions, carrots, and parsley, a traditional dish from Tuscany.
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⏱️ 15 min prep + 100 min cottura · 4 porzioni · media
Ingredients
- 400 g of tripe
- 2 onions
- 2 carrots
- 3 prawn tails
- 2 garlic cloves
- 500 ml of meat broth
- 100 g of parsley
- 2 bay leaves
- 1 thyme leaf
- 1 teaspoon of black pepper
- 1 teaspoon of salt
- 2 tablespoons of olive oil
Method
- Rinse the tripe thoroughly under running water and cut them into pieces.
- In a pot, sauté the garlic and olive oil.
- Add the sliced onions and carrots, and cook for 5-7 minutes.
- Add the tripe and meat broth, bring to a boil, and cook for 1-1.5 hours.
- Add the prawn tails, aromatic herbs, salt, and pepper, and cook for an additional 15-20 minutes.
- Finally, add the chopped parsley and serve hot.
The story
Trippa alla Fiorentina is a tripe soup with its origins in Tuscany, particularly in the city of Florence, where it was long a popular dish among the locals.
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