Trippa alla fiorentina is beef tripe cut in strips and cooked slowly in a soffritto with peeled tomatoes, served hot with grated Parmigiano and olive oil.

Trippa alla fiorentina is a typical Florentine second course, very tasty despite its poor ingredients. The cooked, well-washed tripe is cut into strips and added to a soffritto of onions, to which some cooks add carrot, parsley, celery and a clove of garlic. Salt, pepper and peeled tomatoes follow, and it cooks on a very low heat until the water of the tripe and tomatoes has drawn in. It is served hot, with grated Parmigiano and a thread of olive oil if you like, and for more body lampredotto and other offal can be cooked with the tripe.

Where to eat Trippa alla fiorentina in Florence

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

  • Trattoria Mario

    Order Bistecca alla fiorentina, ribollita and the house ragù, which are always on the menu.

    Trattoria Mario is a family-run trattoria on Via Rosina in the historic San Lorenzo district, open since 1953, where the menu changes every day.

    DetailsDirections

  • Trattoria da Burde

    Order Bistecca alla fiorentina from the wood-embers grill, or the ribollita.

    Trattoria da Burde, the Gori family's since 1901, has a wine list of over 700 regional labels and the world's largest collection of Chianti Classico.

    DetailsDirections

  • Buca Lapi

    Order The bistecca cooked over sweet charcoal with Tuscan extra-virgin olive oil, or the ribollita.

    Buca Lapi says it is the oldest restaurant in the city, born in 1880 in the cellars of Palazzo Antinori, with fine frescoes in the first room.

    DetailsReserveDirections

  • Trattoria La Casalinga

    Order Tripes with tomato and onion, calf liver sautéed with sage, or roasted rabbit with potatoes.

    Trattoria La Casalinga has been a Florentine trattoria since 1963, a step from Piazza Santo Spirito, where groups wait to be seated at lunch and dinner.

    DetailsDirections

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Make it at home

Serves 43 hrIntermediate

Ingredients

  • 800g beef tripe (honeycomb), cleaned and parboiled by the butcher
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery sticks, diced
  • 3 garlic cloves
  • 1 bunch parsley
  • 400g tinned plum tomatoes
  • 200ml dry white wine
  • Tuscan extra-virgin olive oil
  • Sea salt, black pepper
  • 100g grated Parmigiano Reggiano to finish

Method

  1. Cut the parboiled tripe into 5cm strips.
  2. In a Dutch oven, sweat onion, carrots, celery and garlic in olive oil for 15 minutes.
  3. Add the tripe and brown 10 minutes; deglaze with white wine.
  4. Add tinned tomatoes, half the parsley, salt and pepper. Top up with water to cover.
  5. Simmer covered, very gently, 2 hours; check seasoning at 1 hour.
  6. Uncover the last 30 minutes to reduce the sauce.
  7. Off heat, stir in the remaining parsley.
  8. Serve in shallow bowls with a generous shower of Parmigiano on top.

Editor tip. Start from tripe that is already cooked and well washed, as the Florentine recipe does.

Common allergens: Dairy.