Have you ever ask yourself what is Tripe? Tripe (or Trippa) is an iconic dish in Italian culinary tradition, known for its humble roots and intense flavor. This specialty, part of the quinto quarto, comes in many regional variations and is especially cherished in Tuscany, where trippa alla fiorentina is a must. At Bambi Trippa e Lampredotto, we are dedicated to preserving the tradition of tripe, serving it in its most authentic form and preparing it according to our Nonna Bambi recipe that we have followed for over 130 years.
Sommario:
The History of Trippa
Tripe has ancient origins, dating back to peasant cuisine, where every part of the animal was used. For centuries, tripe was considered a nutritious and accessible food, enjoyed by families and workers alike. The Florentine version, enhanced with tomato and herbs, has become a true icon of local cuisine, finding its place both in traditional restaurants and in classic shops like Bambi Trippa e Lampredotto.
What is Tripe? The Part of the Cow it comes from…
Before diving into the preparation of trippa alla fiorentina, let’s explore the specific parts of the cow used to make tripe. Tripe is made from the bovine stomachs, specifically the rumen, which includes the “croce,” “morione,” and “basette” sections, and the reticulum, known as “cuffia” in Florence. On the other hand, lampredotto is made from another part of the quinto quarto; if you want to learn more about the difference between lamprey and tripe, click here.
Tripe has a fibrous yet tender texture, with a flavor that absorbs herbs and seasonings well, making it ideal for rich sauces and stewed preparations. At Bambi Trippa e Lampredotto, we carefully select the finest parts to offer you trippa alla fiorentina that honors tradition and tastes delicious.
Trippa alla Fiorentina Recipe
Ingredients:
- Tripe (pre-cooked and cut into strips)
- Garlic, finely chopped
- Parsley, finely chopped
- Tomato puree
- Double-concentrated tomato paste
- Extra virgin olive oil
- Salt to taste
- Black pepper to taste
- Grated Parmesan cheese (optional, for serving)
Preparation:
- In a large pot, pour a generous amount of extra virgin olive oil and add the finely chopped garlic and parsley.
- Sauté over medium heat until the garlic turns golden.
- Add the tripe cut into strips and stir to let it absorb the flavors. Add a little salt to help release its water.
- After about 20 minutes, add the tomato puree and double-concentrated tomato paste, stirring well.
- Lower the heat and let it cook on low for about 1 hour and 40 minutes, until the tripe is tender and well combined with the sauce.
- Season with salt and pepper to taste, and for a final touch, sprinkle with grated Parmesan.
This traditional recipe for trippa alla fiorentina is perfect for savoring the authentic flavors of Tuscan cuisine, but above all, it is the way to fully appreciate Bambi’s trippa alla fiorentina. As you have read, we prepare a sauté of garlic and parsley, while others use a mix of celery, carrots, and onions. In short, to each their own!
How to Store Tripe at Home
If you want to prepare trippa alla fiorentina at home following our recipe, first you’ll need to buy tripe. At our shop, you can always find it fresh and prepared in-house. Once you bring it home, here’s how to store it properly.
Start with this: tripe can be stored in the refrigerator for up to two days. As soon as you get home, remove it from the bag and place it in a container with the coldest water possible, adding half a lemon if you like. Every night, for up to two days, change the water before going to bed, replacing it with fresh, cold water.
Tripe: Variations and Tips
Tripe is a highly versatile ingredient that lends itself to many different preparations. Its adaptability has led to the creation of various trippa recipes throughout Italy. Here are some of the most popular:
- Trippa alla Romana: Cooked with tomato, pecorino cheese, and mint for an intense and aromatic flavor.
- Trippa alla Milanese (Busecca): Made with beans and seasoned with broth, for a rich, hearty consistency.
- Trippa Salad: A lighter version, where trippa is boiled, served cold, and dressed with olive oil, lemon, and parsley. Have you tried our version?
- Fried Trippa: A super indulgent preparation, crispy on the outside and tender on the inside. Discover how to make fried trippa here.
Each trippa variation carries with it a piece of Italian culinary tradition, making it a dish worth exploring in all its nuances.
Where to Eat Tripe
If you want to try authentic trippa alla fiorentina, come visit us at our shops in the Mercato Centrale of Florence, the Mercato Centrale of Milan, and the I Gigli Shopping Center in Campi Bisenzio. At Bambi Trippa e Lampredotto, Florentine tradition meets creativity, offering you an authentic and unforgettable culinary experience.
Follow Bambi on Instagram and TikTok to stay updated on future events and discover more traditional recipes from Florentine cuisine. We look forward to taking you on a journey through the heart of Tuscan gastronomy!
