Recipe for Florentine tripe

Ingredients:
– 1 lb. beef tripe, washed and trimmed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1/4 cup extra virgin olive oil
– 1 can of crushed tomatoes (14 oz.)
– 1/2 cup white wine
– 1/4 tsp. red pepper flakes
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving

Steps:
1. Place the tripe in a large pot and cover with cold water. Bring to a boil over high heat and then reduce the heat to low. Cook the tripe for about 2 hours, or until it is tender. Drain the tripe and rinse it in cold water. Then chop it into bite-sized pieces.

2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and garlic and sauté until the onion is translucent, stirring occasionally.

3. Add the chopped tripe to the skillet and stir to combine. Allow it to cook for a few minutes until the tripe is slightly browned.

4. Add the crushed tomatoes to the skillet and stir well. Then add the white wine and red pepper flakes. Season with salt and pepper to taste.

5. Lower the heat to medium-low and let the tripe simmer for about 15-20 minutes, or until the sauce has thickened.

6. Serve the tripe hot, garnished with grated Parmesan cheese.

Florentine tripe is typically eaten as a main course, served with crusty bread and a glass of Chianti wine. If you’re looking for a side dish to go with it, Tuscan-style white beans or roasted potatoes would be a perfect accompaniment.

Overall, this recipe for Florentine tripe is easy to make and incredibly delicious. It is a perfect way to experience the flavors of Tuscany without having to leave your own kitchen. Happy cooking!