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 [cottoepostato.it]