Florentine tripe recipe – Trippa alla fiorentina

PREPARATION: 30 mins

DIFFICULTY: medium

INGREDIENTS
800 g of pre-cooked veal tripe (croce e centopelle)
400 g of tomatoes
80 g of Grana Padano cheese
1 glass of dry white wine
1 celery stalk
1 carrot
1 medium onion
1 garlic clove
4 basil leaves
oil
salt
pepper

DIRECTIONS

Boil the tripe (very well washed) for about 20 minutes in boiling salted water, then drain it and immerse it in a bowl of cold water. In the meantime, in a casserole dish (preferably earthenware) heat half a glass of oil, brown the clove of garlic, then add celery, carrot, onion and basil finely chopped, stir and cook over low heat, after 20 minutes spray with wine and let it evaporate. Add the well-drained tripe and sprinkle with half of the grated Grana Padano, stirring. Add the skinned, seeded and chopped tomatoes, salt and cook for 30-40 minutes, sprinkling hot water if the tripe dries out too much. Remove, transfer to a serving dish and serve.