INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 20 MIN          COOKING TIME: 40 MIN          SERVINGS: 4          COST: LOW

2 LB. TRIPE, WASHED AND CUT IN STRIPES

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2 CARROTES, FINELY CHOPPED

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1 WHITE ONION, FINELY CHOPPED

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2 CELERY STICKS, FINELY CHOPPED

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1 CAN OF DICED TOMATOES

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5 TBLSPOONS EXTRA VIRGIN OLIVE OIL, OR TO COAT THE PAN

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SALT AND PEPPER

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3 TBLSPOONS FRESHLY GRATED PARMIGIANO REGGIANO CHEESE

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RECIPE

IN A LARGE POT, OVER MEDIUM HEAT, PLACE THE OLIVE OIL, CARROTS, CELERY, ONION AND SALT. COOK, STIRRING OCCASIONALLY, GOLDEN

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ADD THE TRIPE AND COOK, STIRRING, FOR ABOUT 10 MINUTES

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ADD THE DICED TOMATO, SALT AND PEPPER, STIR AND COOK FOR ANOTHER 20 MINUTES WITH THE LID ON. STIR OCCASIONALLY

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IF NECESSARY, COOK A LITTLE LONGER TO REDUCE ANY EXTRA LIQUID. ADD THE GRATED PARMIGIANO AND TAKE OFF THE STOVE

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SERVE THE "TRIPPA ALLA FIORENTINA" WITH FRESHLY GRATED PARMIGIANO CHEESE AND ITALIAN BREAD, ENJOY!!
THE TRIPPA IS USUALLY A MAIN COURSE DISH BUT YOU CAN ALSO SERVE IT AS AN APPETIZER OVER TOASTED ITALIAN BREAD.

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