Trippa alla Fiorentina
Tender tripe simmered in a sweet tomato and sage sauce with a snowfall of parmesan, Tuscan style.
- Time2 hr 15
- LevelEasy
- Costabout £2.00 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 780kcal
- 156.7gcarbs
- 143.2gof which sugars
- 13.8gfat
- 4.9gsaturates
- 7.4gprotein
- 3.7gfibre
- 2.2gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the tripe well. Put it in a pan of boiling water and simmer for 20 minutes, then drain.
20 min - 2
Heat the oil in a wide pan over a medium heat. Cook the onion, carrot and celery for 10 minutes until soft and sweet, then add the garlic and sage for 1 minute.
11 min - 3
Add the wine and let it bubble until almost gone, about 2 minutes.
2 min - 4
Add the drained tripe, tomatoes, water, salt and pepper. Stir and bring to a simmer.
- 5
Cover and cook gently for 1 hour 15 minutes, stirring now and then and adding a splash of water if it gets dry. The tripe should be soft and the sauce thick.
75 min - 6
Stir in half the parmesan. Serve in warm bowls with the rest of the cheese on top and crusty bread to mop up the sauce.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
