Entree: Italy – Tuscany – Trippa alla Fiorentina (Slow-braised Florentine cow tripe in tomato, white wine, and pecorino)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 45 min

Total 2 hrs 15 min

Ingredients

- 1.5 lb (680 g) cleaned beef tripe, cut into 1/2-inch (1 cm) strips
- 4 cups (960 ml) water, plus more as needed
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 oz (60 g) pancetta, diced
- 1 medium onion, finely chopped
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 2 cloves garlic, minced
- 1/2 cup (120 ml) dry white wine
- 14 oz (400 g) canned crushed tomatoes
- 1 tbsp (15 ml) tomato paste
- 1 bay leaf
- 1 sprig fresh rosemary or 1 tsp (1 g) dried rosemary, chopped
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (45 g) grated Pecorino Romano for finishing
- 2 tbsp (30 ml) extra-virgin olive oil for finishing
- Crusty bread for serving

Instructions

1. Parboil the tripe: place tripe in a large pot, cover with 4 cups (960 ml) water, bring to a simmer and cook 30 minutes to tenderize; drain, rinse tripe under cold water, and slice into 1/2-inch (1 cm) strips if not already cut.
2. Build the soffritto: in a heavy pot or Dutch oven over medium heat, warm 2 tbsp (30 ml) olive oil and sauté diced pancetta until lightly golden and fat renders, about 3 minutes.
3. Add vegetables and garlic: add onion, carrot, and celery and cook until softened, about 6–8 minutes; add garlic and cook 1 minute more.
4. Deglaze and combine: add sliced tripe and pour in 1/2 cup (120 ml) white wine, scraping up browned bits; let wine reduce by half, about 2–3 minutes.
5. Add tomatoes and herbs: stir in crushed tomatoes, tomato paste, bay leaf, rosemary, salt, and pepper; add enough water to just cover the tripe if needed.
6. Slow-braise: bring to a gentle simmer, cover partially, and cook over low heat 1 to 1 1/2 hours until tripe is very tender, checking occasionally and adding small amounts of water if sauce becomes too thick.
7. Finish and serve: remove bay leaf and rosemary stem if used; adjust seasoning. Stir in half the grated Pecorino Romano, spoon into bowls, drizzle with 2 tbsp (30 ml) extra-virgin olive oil, and sprinkle with remaining Pecorino. Serve with crusty bread.