Trippa Alla Fiorentina

Recipe Ingredients

1		Yellow onion - diced
1		Carrot - diced
1		Celery stalk - diced
1 tablespoon	15ml	Unsalted butter
2 tablespoons	30ml	Extra-virgin olive oil
3 lbs	1362g / 48oz	Tripe - blanched and boiled
1 lb	454g / 16oz	Tomatoes - peeled, and
		Finely chopped
		Salt - for seasoning
		Parmesan - for sprinkling

Recipe Instructions

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.

This recipe yields 6 to 8 servings.

Source:
MELTING POT with Rocco DiSpirito - (Show # MP-1B25) - from the TV FOOD NETWORK

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