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1 Lb of beef tripe
2 jumbo carrots
3 each celery stalk
1 jumbo yellow onion
1 cup of oilve oil
Sea salt and fresh cracked black pepper
6 ounces of white wine
1/2 liter of beef broth
2 spoon of beef demi-glace
1 full spoon of tomato paste
1 cup of fresh grated "Parmigiano Reggiano"
1 cup of water

Florentine style beef tripe with Parmesan cheese frico


Wash, clean and cut the tripe in small long stripes, put in the refrigerator on site.Heat it up a casserole with the olive oil, add the fine chopped mirepoix of vegetable and simmer until the vegetable water will be evaporate and starting braising them until soft and as soon they start to stick to the casserole, add the refrigerated cut beef tripe, cook also with the braised vegetables until the water of the tripe will be also evaporate, usually take about 10 to 15 minutes. At this point add the full spoon of the tomato paste, stirring and mixed with the tripe well, cook for about 4 minutes and then add the liquid of the wine, and evaporate also, cover the tripe with the beef broth, then water and the last the beef demi-gloce. Cook cover with the lid for 1 hour and 20 minutes. The last 20 minutes of cooking remove the lid and cook for reducing the liquid, turn off the flame, recovered with the lid and let sit for 15 minutes before serving. In the mean time prepare the Parmesan cheese frico' by passing to a fine sieve the fresh grated "Parmigiano Reggiano", in hot non stick skillet, dusted over the surface of the hot skillet the cheese; let it melted until will be ready to turn to other side with the help of your or a high heat plastic turner tool, at the last remove and put over your favor cup mold when still warm let the temperature cool down and your basket to fill in the Florentine style beef tripe is ready to serve it.

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