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TRIPPA ALLA FIORENTINA


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1.7 lb tripe (800g), cleaned, boiled and cut into strips
10oz can of peeled plum tomatoes (283g)
1 celery, chopped
1 carrot, chopped
1 onion, chopped
2 garlic cloves, chopped
6 tablespoons extra virgin olive oil (90ml)
1/2 cup freshly grated parmigiano cheese (120ml)
Salt and pepper to season

To start your Trippa alla Fiorentina:

In a saucepan, heat extra virgin olive oil. Sauté garlic, celery, carrots, and onions until they are soft.

Add tripe and cook together on medium heat for about 5 minutes.

Add can of peeled plum tomatoes including juices. Break up whole plum tomatoes with the back of a fork.

Let cook together for about 15 minutes or until the sauce has reduced and thickened.

Remove from heat and add freshly grated parmigiano cheese. Stir well and serve warm.

Per 4 persone

DAVID ROCCO | DAVID ROCCO’S DOLCE VITA | AVVENTURA WITH DAVID ROCCO
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