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Trippa alla fiorentina

Typical dish of the city of Florence

The trippa alla fiorentina is not a dish, but the dish that perhaps best represents the Tuscan capital.

This is a second typical of Florentine cuisine cooked with simple ingredients. Is loved not only by the ease with which prepares itself but also for its strong taste but simple. A fried onions add strips of tripe, allow to cook and then are added, depending on the recipes, carrots, celery, parsley, oil, salt, chilli and pepper.

Tripe is a dish consumed since the time of the Greeks who used to cook it on the grill, but even the Romans who used it to prepare sausages.

Is known not only in Florence, but also in other regions of Italy where it is considered a traditional dish (in Naples with the soup ' and carnacotta in Milan with tripe milanese).

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