Beef tripe slow-cooked with tomato, onion, celery and parsley, served with grated Parmigiano on top: the inland-Tuscan answer to lampredotto, a sit-down dinner rather than a lunchtime panino.

Trippa alla fiorentina traces to the same medieval Mercato Vecchio butcher tradition as lampredotto, but graduated from cart to plate by the 17th century, served at the Tuscan family table as a Friday-meatless dinner alternative. The tomato came late, after the Columbian Exchange, but was firmly anchored in the recipe by Artusi's 1891 cookbook. The Florentine version differs from the Roman by being saucier and from the Bolognese by lacking pancetta.

4 editor picks for Trippa alla fiorentina in Florence, ranked by editorial score. All Florence signature dishes · Trippa alla fiorentina across every city.