Florentine Recipes: Tripe with Citrus

Have you ever tried Florentine-style tripe with citrus?

Citrus gives the tripe an even more special flavor. Don’t believe us? Grab a pen and paper, jot down the recipe from La Versione di Enrica, and put yourself to the test: tripe will never be the same again.

Here are the ingredients (serves 4):

1 kg pre-boiled tripe
300 g Florentine or peeled plum tomatoes
1 carrot
1 stalk of celery
1 onion
1 pinch of chili pepper
1 orange
1 lemon
grated Parmesan
salt
pepper
extra-virgin olive oil

For at least 15 minutes, sauté the celery, carrot, onion, and a pinch of chili pepper in olive oil. Add the tripe cut into strips and let everything take on flavor over high heat for about 10 minutes.

As you stir, add the tomatoes and 3 strips of orange zest and three of lemon, cut with a peeler or, alternatively, with a small knife, taking great care not to include the white pith. Cook over low heat for about twenty minutes, seasoning with salt and pepper as it cooks.

Now take the tripe off the heat and, before serving, sprinkle it generously with grated Parmesan. Let your dish rest for a few moments until the sauce has reduced nicely, grate a little lemon and orange zest over the top, and your dish is ready to serve.