Trippa alla Fiorentina (Florentine Tripe Stew)

• 1 medium Yellow onion
• 1 medium Carrot
• 2 pieces Celery
• 3 tbsp Extra virgin olive oil
• 900 g Beef tripe
• 1 ½ tsp Fine sea salt
• 1 tsp Black pepper
• 200 ml White wine
• 800 g Canned chopped tomatoes
• 80 g Parmesan

1. Finely dice the onion, carrot and celery. Cut the tripe into bite-sized strips if it is not already cut. Finely grate the parmesan and set it aside.
2. Warm the olive oil in a Dutch oven over medium heat. Add the onion, carrot and celery with a pinch of the salt and cook for 10 to 12 minutes, stirring, until softened and sweet but not browned.
3. Add the tripe and season with the remaining salt and the black pepper. Cook for 5 to 7 minutes, stirring, until the tripe is hot and lightly coated in the soffritto. Pour in the white wine and simmer for 3 to 4 minutes to reduce slightly.
4. Stir in the chopped tomatoes and bring to a gentle simmer. Cover with the lid slightly ajar and cook on low for 80 to 85 minutes, stirring every so often, until the tripe is tender and the sauce is rich and thick. If the sauce tightens too much, add a small splash of water and keep the simmer gentle.
5. Take the pot off the heat and stir through most of the parmesan, reserving a little for serving. Taste and adjust with a little more salt or pepper if needed. Serve straight away with the reserved parmesan sprinkled on top.

Made this recipe? Rate it — a comment is optional.