{"id":2700,"date":"2014-07-29T11:20:03","date_gmt":"2014-07-29T09:20:03","guid":{"rendered":"http:\/\/www.lacamporena.it\/ristorante\/cucina-toscana\/trippa-fiorentina\/"},"modified":"2014-10-10T17:46:56","modified_gmt":"2014-10-10T15:46:56","slug":"florence-tripe","status":"publish","type":"page","link":"https:\/\/lacamporena.it\/?page_id=2700","title":{"rendered":"Florence&#8217;s Trippa"},"content":{"rendered":"<p style=\"text-align: justify;\">The <strong>Tripe<\/strong> 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 <strong>Florence<\/strong>, it is a genuine and tasty dish of modest origins.<br \/>\nThe part of the <strong>bovine stomach<\/strong> 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 <strong>Centopelli<\/strong> 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.<\/p>\n<p style=\"text-align: justify;\">Ingredients for 4 people:<\/strong><\/p>\n<p style=\"text-align: justify;\">\n<li>1 kg of centopelli tripe<\/li>\n<li>6 tablespoons olive oil La Camporena<\/li>\n<li>30 g butter<\/li>\n<li>1 stalk of celery<\/li>\n<li>1 carrot<\/li>\n<li>1 onion<\/li>\n<li>1 clove of garlic<\/li>\n<li>1 bay leaf<\/li>\n<li>Many fresh basil leaves<\/li>\n<li>1\/2 cup dry white wine<\/li>\n<li>300 grams of peeled tomatoes<\/li>\n<li>Vegetable broth<\/li>\n<li>Salt and Pepper<\/li>\n<li>Abundant Parmigiano Reggiano cheese<\/li>\n<\/ul>\n<p style=\"text-align: justify;\">Thinly slice the tripe, <strong>wash it carefully<\/strong> and drain.<br \/>\nIn an earthenware casserole, fry in oil or butter the finely sliced vegetables, the \u200b\u200bgarlic clove and bay leaf.<br \/>\nAdd the tripe, let it dry, remove the garlic, pour the <strong>wine<\/strong> and let it evaporate completely.<br \/>\nAdd the <strong>tomatoes<\/strong>, salt and pepper and continue cooking at low heat for about 30 minutes.<br \/>\nPour the broth from time to time, stir frequently, making sure that the mixture does not dry out too much.<br \/>\nAt the end of cooking, add the chopped leaves of <strong>basil<\/strong>, stir and serve sprinkled with plenty of grated <strong>cheese<\/strong>.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":12,"featured_media":3133,"parent":2682,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"_expiration-date-status":"saved","_expiration-date":0,"_expiration-date-type":"","_expiration-date-categories":[],"_expiration-date-options":[]},"categories":[],"tags":[],"_links":{"self":[{"href":"https:\/\/lacamporena.it\/index.php?rest_route=\/wp\/v2\/pages\/2700"}],"collection":[{"href":"https:\/\/lacamporena.it\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/lacamporena.it\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/lacamporena.it\/index.php?rest_route=\/wp\/v2\/users\/12"}],"replies":[{"embeddable":true,"href":"https:\/\/lacamporena.it\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2700"}],"version-history":[{"count":0,"href":"https:\/\/lacamporena.it\/index.php?rest_route=\/wp\/v2\/pages\/2700\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/lacamporena.it\/index.php?rest_route=\/wp\/v2\/pages\/2682"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacamporena.it\/index.php?rest_route=\/wp\/v2\/media\/3133"}],"wp:attachment":[{"href":"https:\/\/lacamporena.it\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2700"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacamporena.it\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2700"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacamporena.it\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2700"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}