sign in for free to It's Tuscany, discover the beautiful territories of Tuscany, its products and its typical
Private entity
 Subscribe to the newsletter to receive offers on products and news from the territories
By submitting this form you agree to the processing of the personal data above, for the function of the requested service, the data will be protected according to the Decree n 196 of 30 June 2003 Legislative Decree No. 196 of 30/06/2003
 * By ticking the box you agree to  Terms and coditions  of It's Tuscany

Share:  Send via email Share on facebook Share on twitter share on WhatsApp

Trippa alla Volterrana

Typical product that binds to the tradition of the city

The trippa alla volterrana is a Bush, which is a part of the stomach of the cow that is cooked with a special sauce. A tasty variation of the "trippa alla fiorentina" that brings with it a long history, traced back to a tradition of the city of Volterra.

The recipe for its preparation is slightly different from the classical one, because the meat is seasoned for ten minutes with the onion, the chopped celery and carrots in the sauté in oil. Only later add some tomatoes, seeded, salt and pepper, leaving that tripe is cooking for about an hour over low heat until the sauce thickens.

Tripe has always been considered a hearty dish that is eaten at lunchtime in the tables. In Volterra, at a particular time of year, is used to recall a tradition of the ancient masters artisans that in Etruscan enjoyed tripe every Saturday morning. During the Labor Day on May 1 to commemorate the artists, in the streets of Volterra breakfast is made of tripe, of course accompanied by a good glass of red wine.


Photo Credits []

albero detail
from the same territory