Trippa alla Fiorentina

Ingredients

• 2 lbs beef tripe, cleaned and cut into 1-inch pieces
• 28 oz canned crushed tomatoes
• 1 medium carrot, diced into 1/4-inch cubes
• 1 stalk celery stalk, diced into 1/4-inch cubes
• 1 medium yellow onion, diced into 1/4-inch cubes
• 3 cloves garlic cloves, minced until smaller than a grain of rice
• ¾ cup Pecorino Romano, finely grated
• ½ cup dry white wine
• 2 cups beef broth
• ¼ cup fresh parsley, finely chopped
• 1 teaspoon dried oregano

Instructions

1. 1

   Place the tripe pieces in a large pot and cover with cold water by 2 inches. Bring to a boil over high heat, then drain completely in a colander and rinse under cold running water to remove impurities.

2. 2

   Dice the onion into 1/4-inch cubes by cutting it in half from root to tip, then slicing crosswise into thin half-moons, then dicing those into small squares.

3. 3

   Cut the celery stalk lengthwise into thin strips, then rotate and cut crosswise into 1/4-inch cubes—each piece should look like a small dice, not slivers.

4. 4

   Cut the carrot lengthwise into thin planks, stack them, then cut crosswise into 1/4-inch cubes so they match the celery size.

5. 5

   Mince the garlic cloves by crushing them with the flat side of a knife, then chopping until the pieces are pencil-tip dots, smaller than a grain of rice.

6. 6

   Place a large, heavy-bottomed pot over medium-high heat and warm 2 tablespoons of olive oil until it shimmers and slides quickly when you tilt the pot, about 90 seconds.

7. 7

   Add the drained tripe pieces to the hot oil and cook, stirring occasionally, until the surface turns pale brown—about 10 minutes—to seal in flavor.

8. 8

   Pour in the white wine and use a wooden spoon to scrape up any stuck-on brown bits from the bottom of the pot, stirring constantly for 2 minutes until the wine reduces by half.

9. 9

   Add the diced onion, carrot, and celery to the pot and stir every 30 seconds for 5 minutes until the vegetables soften and the onion turns translucent.

10. 10

    Add the minced garlic and dried oregano, then stir constantly for 30 seconds until the smell turns strongly fragrant.

11. 11

    Pour in the crushed tomatoes and beef broth, then stir to combine all ingredients evenly.

12. 12

    Bring the liquid to a gentle boil over medium-high heat, then reduce the heat to low and cover the pot with a lid, leaving it slightly ajar to allow steam to escape.

13. 13

    Simmer the tripe for 1 hour and 45 minutes, stirring once every 30 minutes, until the tripe is tender enough to cut easily with a fork and the sauce has thickened and darkened.

14. 14

    Taste the sauce and add salt and pepper to your preference, stirring well to distribute the seasoning evenly.

15. 15

    Remove the pot from heat and stir in the fresh parsley until evenly distributed throughout the sauce.

16. 16

    Ladle the tripe and sauce into serving bowls, then sprinkle 2 to 3 tablespoons of grated Pecorino Romano over the top of each bowl.

Tools you’ll need

• large pot
• colander
• large heavy-bottomed pot with lid
• cutting board
• chef's knife
• wooden spoon
• ladle
• bowls for serving
• microplane or box grater

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