Insalata di trippa: the typical dish of Firenze that knows no seasons
When the lampredotto, boiled meats, and the hot dishes of Florentine cuisine they rest waiting to return in the fall, the trippa in its summer variant becomes mistress of Tuscan cuisine and the street food.
The famous "trippa al sugo", hard to keep with the arrival of hot, obligated tripe of Firenze to gear up for the sweet tooth without offal during summer.
Thus was born the "insalata di trippa", a simple dish taken from second stomach of adult cattle, clean carefully and cooked in boiling water, cut and ready to be eaten with fresh tomatoes, white onion and other vegetables.
A tasty meat cold dish, prized for its delicate flavor, refreshing and for its simple preparation. Old food old, handed down over the centuries by Florentine families and tripe, the real artists of taste, able to enhance a food traditionally poor, Florentine folk expression.
Alternatively, another great way to eat tripe in summer is combined with a simple dressing of olive oil, garlic and finely chopped parsley. A way to remember the famous Green Sauce that has always accompanied the lampredotto and the whole family of offal.
The ingredients to prepare the salad, tripe Florentine recipe:
(for 4 people)
- 800 grams of trippa
- 2 carrots
- 1 celery
- 3 tomatoes
- parsley
- vinegar
- salt and pepper to taste.
- Tuscan extra virgin olive oil
Combine the trippa in all ingredients. Stir and season with salt, vinegar and olive oil. Let stand in a cool place, and add, after having served on the plate, a little pepper.
The secret to his taste? Prepare the salad at least one hour before eating, so let it soaks up well.
Photo Credits [piattoforte.it]
