Tuscan tripe (Lampredetto, Trippa alla Fiorentina)

Tuscan tripe (Lampredetto, Trippa alla Fiorentina)
  • 50 Dekagram (dkg) tripe
  • 1 Piece onion chopped
  • 1 Piece carrot
  • 1 Table spoon (tbsp) olive oil
  • 2 Tea spoon (tsp) salt
  • 1 Tea spoon (tsp) black pepper
  • 2 Decilitre (dl) red wine
  • 4 Decilitre (dl) peeled tomato, canned
  • 1 Piece bay leaves
  • 10 Dekagram (dkg) grated Parmesan cheese or Grana Padano

season: Whenever

occasion: 4Family

origin: Traditional (National&Religious)



You can either ask your butcher to clean the tripe for you or do it yourself. In Tuscany supermarkets sell the tripe ready to be cooked. If you decide to do it yourself, wash it in hot water adding salt and lemon or vinegar to the water and precook at least 2 hours until getting soft.
Heat the olive oil in a pan and keeping the flame very low add the chopped onion and when it becomes soft add the carrots. Add the tripe that you previously must have cut into thin stripes and pre-cooked. Stir and let the meat absorb the vegetables flavor, next add the canned tomatoes, wine and season with salt and pepper, bay leaves and cover. Cook for 30 minutes, cook over a very low heat until the sauce has reduced almost completely, stirring frequently to prevent sticking. Serve with boiled potatoes or panini, add the grated parmesan before eating.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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