Florentine-Style Slow-Braised Beef Tripe

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An iconic Tuscan comfort dish from Florence, tender beef tripe is slowly simmered with tomato, aromatic soffritto, and herbs until silky. Served bubbling hot with plenty of grated Parmesan and a thick wedge of country bread to mop up every drop.

Nutrition Facts

Per serving (estimated)

• 395 kcalCalories
• 16 gFat
• 5 gSaturated Fat
• 16 gCarbs
• 3 gFiber
• 8 gSugar
• 38 gProtein
• 880 mgSodium
• 780 mgPotassium
• 320 mgCalcium
• 4.2 mgIron
• 18 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the Tripe and Soffritto

• 2 lbs beef honeycomb tripe, pre-cleaned, rinsed, and cut into 2-inch strips
• 3 tbsp extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 2 medium carrots, finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, minced
• 2 tbsp double-concentrated tomato paste

For the Braising Liquid

• 1 cup dry white wine
• 1 (28-oz) can crushed San Marzano tomatoes
• 4 cups low-sodium beef stock
• 1 piece Parmesan rind (about 2 inches), plus 1 cup grated Parmesan for serving
• 2 dried bay leaves
• 2 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For Garnish and Serving

• 1/4 cup fresh flat-leaf parsley, finely chopped
• 2 tbsp fresh mint or basil, chopped
• 1 loaf crusty Tuscan country bread, sliced and warmed
• Extra-virgin olive oil, for drizzling

Directions

1. Rinse the cleaned tripe under cold water, pat dry, and cut into roughly 2-inch strips; set aside while you build the base.
2. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, carrots, and celery and cook, stirring, for 7 to 8 minutes until softened and lightly golden.
3. Stir in the garlic and tomato paste and cook for 2 minutes until the paste darkens slightly and smells toasted.
4. Pour in the white wine and scrape up any browned bits from the bottom of the pot; let it simmer until reduced by half, about 3 minutes.
5. Add the tripe, crushed tomatoes, beef stock, Parmesan rind, bay leaves, salt, and pepper. Stir well, bring to a gentle boil, then reduce the heat to the lowest setting.
6. Cover and simmer very gently for 2 to 2 1/2 hours, stirring every 30 minutes, until the tripe is fork-tender and the sauce has thickened.
7. Uncover and continue to simmer for 20 more minutes to concentrate the flavors. Fish out and discard the bay leaves and Parmesan rind.
8. Stir the chopped parsley and mint into the pot; taste and adjust salt and pepper. Ladle the tripe and sauce into warm shallow bowls.
9. Top each portion with a generous handful of grated Parmesan, a drizzle of olive oil, and serve immediately with thick slices of warm country bread.

Cook’s Notes

• Buy pre-cleaned honeycomb tripe at the butcher to skip the lengthy cleaning process; it has the most tender, honeycomb texture.
• The slow simmer is essential—rushing the cook leaves the tripe chewy rather than silky.
• A Parmesan rind is optional but releases deep umami as it softens in the sauce; save rinds in your freezer for braises like this.
• Like most Tuscan stews, the flavors meld beautifully overnight; make it a day ahead and reheat gently for even richer results.
• If the sauce becomes too thick during the long simmer, loosen it with a splash of warm stock to keep it spoonable.

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