July 18, 2024
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Preparation time
20 minutes

Cooking time
120 minutes

4 people

One of the most famous recipes made with guts is certainly tripe that in Tuscany is cooked in many different ways. Tripe has a simple but distinctive flavor and has been used as an ingredient since old times because this dish is easy to make: some chopped vegetables cooked in a saucepan to which tripe is added to finish cooking and develop a richer flavor.


  • 800 grs beef tripe
  • 1 celery stick
  • 1 onion
  • Parmesan cheese
  • pepper
  • 1 glass white wine
  • 1 carrot
  • parsley
  • 4 ripe tomatoes
  • salt
  • extra virgin olive oil


  1. Cut rinsed and boiled tripe into long and thin strips.
  2. Peel and cut an onion.
  3. Rinse carrots, parsley and celery stripping filaments from sticks and put in a mixer.
  4. Brown finely chopped vegetables in hot oil in a frying pan over a low flame for ten minutes, then add tripe and let cook for five minutes.
  5. Pour in a glass white wine, salt and pepper to your taste and let evaporate.
  6. Add diced tomatoes and one or two dippers hot water, cover the pan and let cook for at least one hour.
  7. Add salt and pepper to your taste and sprinkle with grated Parmesan cheese.
  8. Serve very hot.

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