Florentine tripe (Trippa alla fiorentina)

Florentine tripe (Trippa alla fiorentina)

Category: Meat dishes

Kitchen: italian

Ingredients
Beef tripe	900g-1 kg
Carrot	100 g
Onion	100 g + 1 onion
stalk celery	60 g (1 stem)
garlic	1 clove
canned tomatoes	150-200 g
dry white wine	100 ml
butter	40 g
olive oil	40 g
cheese	50 g
ground black pepper, salt	taste
Bay leaf	1 PC.
broth or hot water	50-100 ml
hot red pepper (I did not add)	optional

Cooking method

• Thoroughly clean and rinse the scar, add cold water, bring to a boil and boil for 2 minutes. Drain the water. Repeat the procedure 2 more times.

• Boil the tripe with a whole onion, allspice and bay leaf for 2 hours, I cooked it in the Shteba pressure cooker ("meat", 1 hour 30 minutes). Drain the broth.

• Cool the scar and remove the film.

• Cut the scar into strips 1 cm wide and

• fry in a mixture of butter and olive oil (20 g + 20 g) until golden brown. Transfer the tripe to a stewing container. For me, this is the Element multicooker bowl.

• Saute onions, carrots and celery on the remaining mixture of oils (20g + 20g), add tomatoes, wine, bay leaf, salt, pepper, heat for 2-3 minutes and transfer to a multicooker bowl or stewing container. Pour the broth or hot water and cook on the Stew mode for 40 minutes or simmer on the stove under the lid until the scar is soft.

• Sprinkle the finished tripe with Parmesan and serve with boiled potatoes.

The dish is designed for

4 servings

Time for preparing:

about 3 hours

Cooking program:

stove, pressure cooker Steba DD2, multicooker Element FWA 01

Note

Bon Appetit!!! This is delicious!!!

Recipe Source:

🔗scar-florentine /

Svetul, well done! You are our pioneer. Thanks for the recipe! I have never prepared a scar, now I understand from which side one should approach it.

ABOUT! Scar! This is delicious. Thank you!
Only store-bought, white, peeled absolutely no.
It's like comparing Rolton and Italian semolina pasta.
If we are to cook a scar, then take the "green" one and clean it yourself. It is very long and dreary. And, let's say, very spiritually. The smell still exudes while you clean. But the result is worth it!

Real tripe is a very high-calorie dish. But here it is considered curative. It is given to those suffering from gastritis with high acidity and ulcers. Here's a paradox. Fatty but healthy.

[toffee]

Checkmark, very nice to see you and thank you for the praise. I also never cooked a scar myself, but as a child, my grandmother often regaled us with this delicacy. How long ago it was, and about 50 years later I was lucky enough to try a scar already in Italy. This is one of the gastronomic attractions of Florence, tourists are usually highly recommended to try the famous Florentine steak and trippa.
Now I often come across a scar in Auchan at a very affordable price and, most importantly, already peeled and without any foreign odors. So I recommend, my husband already asked for a supplement, so he liked the scar.




toffee, Irina, thanks for your attention to the recipe! But with this

Only store-bought, white, peeled absolutely no.
.

disagree, my tripe is from the store and delicious!

Svetlana, only those who try store white and green homemade will feel the difference.
And it is huge. Not only in taste, but also in aroma. Shop - like rubber. IMHO.
But you did the right thing to show the store here. Since the home is not aesthetically pleasing before and during cleaning. And to clean for a long time, with nuances.You will have to spend half of the recipe on it. Putting all this out for everyone to see is somehow noncomilfo. There are a lot of gasps from such pictures.

Everything, everything ... I won't grumble anymore.
Moreover, you have a wonderful recipe! Beauty. I haven't cooked a tripe yet. I'll bookmark it.
Thanks again!

Irish, grumble, grumble, I do not mind. Green was cooked by my grandmother, I remember exactly the rubberiness, but this one turned out to be the most delicate, I compare it with the Italian original and, without false modesty, I note that mine turned out even tastier than in a restaurant in Florence

And I still can't stop admiring the Element slow cooker, she cooks any meat dishes just deliciously and softens the scar to the most delicate state.

[Svetul]

Svetul, thanks for the recipe!
I also never cooked a tripe. On sale I saw him, rough something all like that. Or maybe it wasn't a scar? But like a scar. And the price seems to be quite democratic, yes.
Svetul, but what does he taste like? Well ... What meat to compare it with?
Thank you, Svetochka! A very interesting cicatricial thing!

Ritul, I don't even know what to compare with, when it was boiled, the smell was like jellied meat, it tasted like meat, beef))), I explained

And it is, yes, rough, we do not remove this roughness, but only the film on the other side of the scar. I also cleaned it of fat, I had a straight pocket with fat))

Svetlana, yes, multicooker is sometimes a lifesaver.
At first, my friendship did not work out for me. I only used it as a pressure cooker and smokehouse. And after a year or two I appreciated it.
The recipe is very beautiful. I will definitely prepare as soon as possible.
And first I will try with the store one (since there is no home yet). What if he starts playing in this particular version? ..

P.S. I have such a sign: if I drag the recipe almost without looking at the bookmarks, then then it turns out a very tasty dish.
I bookmarked your scar because of one picture. And I rarely do that.

Irish, can you explain to Ritula what meat he resembles, I don’t understand something

I also cleaned it of fat, I had a straight pocket with fat))

This fat is just medicinal. It heals wounds well and helps with coughing.

What does the scar look like? I can't even say so right away. What do the same liver or kidneys look like? Each has its own nuances.

The tripe personally reminds me of well-cooked soft, but not the most delicate beef veins. But fragrant. Have you ever smelled fresh boiled beef fat, which was cooked in a large piece and then cut? It gives off something creamy. That's a good scar. There is about this shade in the smell is present. This is his trick.

Eh, I didn't know about fat, I'll save it next time), thanks, Irish!

Devuli, thanks!
And I saw this scar on sale several times. True, everything is side-by-side from him, and then legs in hand and run away altogether. So shaggy, rough.

Svetlana, well done! I also never bought or cooked ... I have to think ...

[Rituslya]

I was lucky enough to try the scar already in Italy.

Svetlana, I also had a chance to try trippa in Naples, where they poured lemon juice on it.
Thanks for such an interesting tripe recipe
Rituslya, to me a scar to taste reminds a little udder

[VirineYa, Julia]

VirineYa, Juliathank you girls for stopping by

Yulechka, you will also have to try with lemon. By the way, in Florence the trippa is spicy, I will add hot peppers in the ingredients as an option.

Girls and we are preparing khash from the rumen. We have already cleared on the market. Cook with beef legs. Peeled are also sold.

It's a pleasure to cook tripe with multicooker!
Sometimes I buy, cook in Shteba, she keeps the aromas in herself, my men are fools, they do not honor this dish, I freeze it in portions and eat it myself
And you can also roll a roll from the tripe, put the same carrot-onion on top and roll it up, you can put it in a mold. Eat cold, or warm up a cut piece. Only the tripe should be well-boiled in order to chew easily.
And the Polish dish "flaki", mmm

[Gayane, Sprig,]

Gayane, Sprig, thanks for stopping by! Yesterday I also had an idea about freezing a boiled tripe

My grandmother called it giblets. What delicious pies were with her! But I also processed it for a very long time, the smell was still the same. After all the manipulations, she languished in the Russian oven for the night, with butter, then she chopped in a trough with a cut, and baked pies. Svetochka, sorry for the offtopic, the recipe is very interesting, bookmarked!

[Jiri]

Jiri, Irochka, thank you very much for sharing her memories About pies - a cool idea !!!

Veta surprise your men with hash. I am one hundred percent sure they will love it. Cut the tripe into portions (squares), rinse with your feet under running water.After boiling, drain the first water, rinse all the meat and the pan again and cook for a long time, like jellied meat, until the legs are boiled. The scar melts in your mouth. Served hot in the morning Salt and crushed garlic are added to the plate. You definitely need a glass of vodka. The main dish for a hangover. Our men love khash very much. Serve some more pickles and white bread. Ideally Georgian puri. Svetochka, I'm sorry I got in. It's just that we have it as a delicacy. Even guests are invited to khash in the morning. Naturally on the day off. A very useful dish for fractures.

Gayane, thanks for your valuable advice! Please write to me and not only me your work is very interesting.

I'll tell you a secret))), all your recipes are in my bookmarks!

[Cvetaal]

Cvetaal, Svetlana, thanks for the interesting recipe, I saw it only today, while bookmarked, but I will definitely do it. I don’t buy a tripe, but we definitely leave it, I clean it myself, more often I cook a roll with a filling of vegetables and meat, it also goes into the filling for pies, I make a fry with vegetables for various side dishes. I freeze the boiled scar and use it as needed. now here's another great recipe in a notebook.

[Tatyana]

Tatyana, I will be glad if the recipe comes in handy

Thank you Svetochka. To be honest, I was afraid to get in. It's just really, really, really delicious. As I cook, I pop a plate every 2 hours. In some of our restaurants, they serve from 5 in the morning. We buy a different scar. Smooth and hairy. Salt directly into a bowl and crushed garlic directly into a bowl. Who loves how much. I would be glad if the recipe is useful to someone.

Gayane, write so deliciously that right this minute I want to try khash, I have never had a chance. We will "catch" the scar

To be honest, I was afraid to get in.

But this is in vain

Svetochka and always beef legs. I mean, the lower part with the hoof. One leg is enough for 4 people. Don't chop. She herself will fall apart and fall apart.

Gayane, I realized, I see beef legs on sale more often than a scar. Thank you so much

[Cvetaal]

I see beef legs more often on sale than a scar

... a surprised exclamation from the bushes ...
Cvetaal, True?!!! With hooves? !!!
I've never seen ...

And it looks like someone in the house is cooking a tripe. I can smell it.
Temptations from all sides!

[A.lenka]

A.lenka, Lenochka, congratulations on your birthday again !!! All the best!!!

Beef hooves can be found in Metro A in my village, in a butcher's shop - almost always on sale

[Cvetaal]

Cvetaal, Svetochka, thank you, dear!
Nope ... there are no hooves in my village. Probably dismantled everything ...

Are they even sold peeled?

Peeled and tanned, but you need to soak and scrape with a knife