Dish
Trippa alla Fiorentina
Photo from
La Fettunta · Firenze
The story
Trippa alla Fiorentina is a traditional tripe dish from Florence, Italy, with roots in the cucina povera (peasant cooking) of Tuscany. It is made from beef tripe, typically from the honeycomb stomach, slowly simmered in a tomato-based sauce with onions, carrots, celery, and often a splash of white wine. The dish is finished with a generous grating of Parmigiano-Reggiano and a drizzle of extra-virgin olive oil. A great version is distinguished by tripe that is tender but still retains a slight chew, a rich and deeply savory sauce that has been cooked down to concentrate flavors, and a balance of acidity from the tomatoes and richness from the cheese and oil. Regional variations exist across Italy; in Milan, tripe is often prepared with beans, while in Rome it may include mint and pecorino. In Florence, the dish is a staple of traditional trattorias. At I' Bon Gustai Osteria in Firenze, Italy, the dish is praised by user sandrino for its authentic preparation, highlighting the venue's commitment to classic Florentine cuisine.
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Where to eat it
3 places reviewed by YouTube creators.
What creators say
Highlights from 3 creator reviews of Trippa alla Fiorentina.
A classic Florentine street food spot in an alley, serving a warming trippa sandwich with bread that stays crispy even after a full broth dip.
A traditional Florentine osteria in the center, not touristy, with excellent homemade dishes like crespelle and tripe, at a fair price (€68 for two).
A classic Florentine trattoria where I had a fantastic meal with Francesco Zini — everything from the crespelle to the lampredotto was delicious, and the tiramisù was a standout.