Lampredotto: Florentine Tripe Stew
Slow-simmered beef tripe in tomato broth with garlic and herbs—a rustic Florentine classic. Tender, savory, and deeply satisfying after 90 minutes of gentle cooking.
- Total time
- 105 min
- Servings
- 4
- Calories
- 320
- Protein
- 38g
Ingredients
- 1.5 pounds beef tripe, cleaned and blanched
- 14 ounces canned whole tomatoes
- 1 medium onion, diced
- 4 cloves garlic cloves, minced
- 1 teaspoon dried oregano
- 3 cups beef broth
- 2 tablespoons olive oil
Instructions
- 1
Slice tripe into 1/2-inch-wide strips. Pat dry with paper towels.
- 2
Heat oil in a large pot over medium-high until shimmering, ~90 seconds.
- 3
Add tripe and cook without stirring until edges brown, ~4 minutes.
- 4
Stir in onion and cook until softened and translucent, ~5 minutes.
- 5
Add garlic and oregano. Stir for 30 seconds until fragrant.
- 6
Pour in tomatoes and broth. Bring to a boil, then reduce to low.
- 7
Simmer uncovered for 90 minutes, stirring occasionally, until tripe is very tender.
- 8
Taste and season with salt and pepper. Serve hot in bowls with bread.
Tools you’ll need
- large heavy pot (5-quart)
- wooden spoon
- knife and cutting board
- paper towels
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