Florentine tripe

Ingredients for 4 servings:

• 500 g tomatoes, peeled and chopped, 800 g tripe, already cooked
• 1 onion(s)
• 1 ½ tsp marjoram
• 30 g bacon, preferably pancetta
• 4 tbsp olive oil
• 2 stalk(s) celery
• 1 carrot(s)
• Salt and pepper, from the mill
• Parmesan

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Fiorentina Trip

In a large pot, cover the tripe, 1/2 onion, and a celery stalk with water and simmer for 15 minutes. Meanwhile, finely chop the remaining onion, celery, carrot, and bacon and simmer everything in a saucepan with oil over low heat. Drain the tripe and cut into thin strips. When the onion in the saucepan is lightly browned, add the tripe, tomatoes, and spices and continue cooking over low heat in the covered pot. After 35 minutes, remove the lid and continue cooking over high heat, stirring frequently, until the “tripa” has thickened. Serve sprinkled with generous amounts of Parmesan cheese. This dish goes perfectly with fried potatoes, fried polenta, or pasta, and a crisp, green salad with plenty of vinegar is also a must.