Beef Trippa Alla Fiorentina (Tripe Florentine-Style)

cooking.nytimes.com

Mark Wong

Had this at Diavola Pizzeria in Geyserville

6 pounds fresh beef tripe, trimmed of all fat

1 calf's foot, cut into two-inch pieces, about one and one-half pounds

12 cups water

1 onion, about one pound, peeled

2 ribs celery, trimmed and left whole

4 carrots, trimmed and scraped

6 sprigs parsley, tied into a bundle

12 peppercorns, crushed

Salt to taste, if desired

½ cup olive oil

1 cup finely chopped onions

¾ cup finely diced celery

¾ cup finely diced carrot

2 tablespoons finely minced garlic

½ cup finely chopped fresh basil or one tablespoon dried

2 teaspoons finely chopped rosemary

2 large, red ripe tomatoes, about one and one-quarter pounds, peeled and chopped, about three cups, or use an equal volume of chopped, canned imported tomatoes

1 cup fresh or canned chicken broth

2 tablespoons butter

1 cup freshly grated Parmesan cheese

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer