The Tripe is an offal widely used in the culinary tradition and consumed since the time of the ancient Greeks, who cooked it on the grill and afterwards by the Romans, who used it to make sausages. Tripe is now a traditional food in many regions of Italy including Tuscany. In particular, the recipe for tripe is part of the culinary tradition of Florence, it is a genuine and tasty dish of modest origins.
The part of the bovine stomach needed for the Florentine tripe, is not the intestines as many believe, is it instead the Omaso also known as Centupezzi, Foiolo, Libretto, Millefogli or Centopelli in Tuscany. It is the leanest part of the tripe and has a characteristic lamellar structure that is white in color with numerous folds that resemble the pages of a book.
Ingredients for 4 people:
Thinly slice the tripe, wash it carefully and drain.
In an earthenware casserole, fry in oil or butter the finely sliced vegetables, the garlic clove and bay leaf.
Add the tripe, let it dry, remove the garlic, pour the wine and let it evaporate completely.
Add the tomatoes, salt and pepper and continue cooking at low heat for about 30 minutes.
Pour the broth from time to time, stir frequently, making sure that the mixture does not dry out too much.
At the end of cooking, add the chopped leaves of basil, stir and serve sprinkled with plenty of grated cheese.
Italian