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Visita il Mugello, culla dei Medici, a due passi da Firenze e le bellezze toscane
 

Popular cuisine

 

 
 

Trippa in umido

(Tripe stew)

Cut the tripe in very thin stripes. Wither in a pan with butter, some olive oil and small and thin slices of an onion. Add the tripe and make the water evaporate, then add the tomato purée, dissolved in a little water; salt and pepper and cook it very slowly for about two hours; about ten minutes before the ending of cooking add a knob of butter and much grated Parmesan cheese.

Tripe was a very common course in small restaurants of Mugello.

Text Tebaldo Lorini
Translated by Gianna Toni

 
 
 
   
 
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