TRIPPA ALLA FIORENTINA: FLORENTINE TRIPE
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a saucepan, heat the extra-virgin olive oil. Add the garlic, celery, carrot, and onion and saute until they are soft. Add the tripe, and cook together on medium heat, for about 5 minutes. Add the tomatoes including the juices. Break up the whole plum tomatoes with a fork.
- Let the mixture cook together until the sauce has reduced and thickened, about 15 minutes. Remove the pan from the heat, season with salt and pepper, to taste, and add the freshly grated Parmigiano cheese. Stir well and serve warm.
TRIPPA ALLA FIORENTINA (TRIPE FLORENTINE-STYLE)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, project, main course
Time 5h40m
Yield 10 or more servings
Number Of Ingredients 20
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- Add this mixture to the tripe pot. Cook two hours. Stir in the butter and cheese and serve.
Nutrition Facts : @context http, Calories 445, UnsaturatedFat 15 grams, Carbohydrate 12 grams, Fat 26 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 8 grams, Sodium 1808 milligrams, Sugar 6 grams, TransFat 1 gram
TRIPPA ALLA FIORENTINA
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Pick out only the best parts of the tripe, either the meatier part or the spongy, honeycomb part, cut it into very thin strips. Saute onion, carrot and celery in butter. Add oil and tripe. Saute until golden in color. Add the tomatoes. Season with salt and cook over a very low heat for about 1/2 hour, until the sauce has reduced almost completely, stirring frequently to prevent sticking. The tripe may be served immediately without any garnish, or alternatively sprinkle some grated Parmesan over and brown in the oven for five minutes. ** (Tripe is best served with boiled or pureed potatoes or, if preferred, with cannellini beans in oil.)
TRIPE FLORENTINE
I know not everyone likes offal meats, but this is one of my favourite ways to prepare tripe. Posted for ZWT7
Provided by Coasty
Categories One Dish Meal
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Parboil tripe for about 30 minutes. Drain & cool. Slice up tripe into 2cm strips.
- Saute very quickly in a little of the oil in a large frying pan. Add the carrots, celery, onion, parsley & garlic. Add the tomato sauce, beef stock and wine. Add the seasonings and lemon peel.
- Simmer the sauce for a few minutes, and then add the tripe. Cook it on top of the stove, covered, for 1-1/2 hours or until tender. Or bake it in a moderate oven for same time.
- When ready to serve, sprinkle on the Romano and chopped parsley
- Serve with chargrilled Italian bread.
Nutrition Facts : Calories 522.2, Fat 30.8, SaturatedFat 10, Cholesterol 334.5, Sodium 749.6, Carbohydrate 14, Fiber 3, Sugar 6, Protein 41.6
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TRIPPA ALLA FIORENTINA (FLORENTINE STYLE TRIPE)
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- Chop the onion, carrot and celery together finely into a near paste. (A food processor makes short work of this, but a sharp knife and cutting board will do quite nicely as well.)
- In a pot, preferably made of terracotta or enameled cast iron, sauté the onion, carrot and celery in abundant olive oil, along with a pinch of salt, over a gentle flame until tender.
- Turn up the heat a bit and add the tripe strips and given them a good stir to coat them with the scented oil and aromatic vegetables. Let the tripe simmer over moderate heat for 5 minutes or so.
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