Trippa alla Fiorentina

Instructions

1. 1
   Even though store-bought tripe is usually pre-cleaned, thoroughly rinse it under cold running water. Drain completely and slice into uniform ribbons about 1 cm wide.
2. 2
   Prepare your 'odori' (the vegetable base): finely mince the onion, carrot, celery, and garlic clove.
3. 3
   In a large heavy-bottomed pot or Dutch oven, heat the extra virgin olive oil over medium heat. Add the minced vegetables and sauté gently for 8-10 minutes until soft and fragrant.
4. 4
   Increase the heat slightly, toss the tripe strips into the pot, and stir-fry with the vegetable base for 5 minutes to cook off any residual moisture and lock in the aromatic base.
5. 5
   Pour in the dry white wine, stirring well, and let the alcohol evaporate completely for about 2 minutes.
6. 6
   Add the crushed tomatoes to the pot along with the whole green chilies, matching the display found in Trippa alla Fiorentina.png. Season with salt and cracked black pepper.
7. 7
   Turn the heat down to low, cover with a tight-fitting lid, and simmer slowly for 1 hour and 15 minutes. If the sauce thickens too quickly, stir in a small splash of hot water or vegetable stock.
8. 8
   Test the tripe after an hour; it should be meltingly tender but still hold a delicate bite, never turning mushy.
9. 9
   Turn off the heat, uncover, and let the stew rest for 5 minutes to allow the rich savory flavors to fully meld.
10. 10
    Ladle the tripe piping hot into deep bowls. Traditionally, it is crowned right before eating with a generous dusting of grated Parmigiano Reggiano and a fresh drizzle of raw olive oil.