Fried Beef Tripe with Fig Mustard. Golden fried beef tripe filled with fig mustard, served with citrus vegetables and Parmesan crisps. A Tuscan specialty by Chef David Giani.
Italian recipe. Entree. Offal.
Ingredients include beef tripe, fig mustard, Parmesan cheese, citrus vegetables, olive oil, and breadcrumbs.
Techniques include deep frying, offal preparation, Parmesan crisp baking, and vegetable marinating.
Nutrition tags: high protein, Tuscan specialty, crispy fried, offal cuisine.
Dietary tags: beef, contains dairy, offal specialty, Mediterranean cuisine.
Wine pairings: Chianti Classico, Vermentino, Barbera, Franciacorta.
Protein: beef. Cut: beef tripe. Station: Secondi Station.
Flavor profile: medium fat, high acid, medium salt, high umami, medium sweet, low bitter, medium earthy, high fresh, low spice, medium richness.
Wine logic: wines with freshness and acidity balance the crispy fried tripe and sweet fig mustard while complementing the earthy savory flavors.
Related terms: Tuscan fried tripe, Italian offal cuisine, fig mustard pairing, crispy beef tripe, Mediterranean specialty dish, Chef David Giani.
Fried Beef Tripe with Fig Mustard
Golden fried beef tripe filled with fig mustard, served over citrus vegetables with Parmesan crisps.
SecondiBeef • TripeTier 3
Ingredients
A rustic Tuscan specialty that combines tender tripe, sweet fig mustard, bright citrus vegetables, and crisp Parmesan texture.
Base recipe = 2 servings.
454 g beef tripe
113 g dried figs
30 ml white wine vinegar
30 ml simple syrup
400 g green zucchini
57 g pearl onions
60 ml citrus juice
100 g grated Parmesan
240 ml canola oil
120 g all-purpose flour
100 g bread crumbs
100 g whole eggs
300 g mirepoix (onion, celery, carrot)
Sea salt & black pepper
Method
Toast grated Parmesan in a non-stick pan until golden, then cool until crisp.
Simmer dried figs with white wine vinegar and simple syrup, then blend smooth and pass through a fine sieve.
Boil the tripe until tender, cool it, and cut into squares.
Spread fig mustard between the tripe pieces, bread them with flour, egg, and bread crumbs, then fry until golden.
Simmer zucchini, pearl onions, carrot, and celery with citrus juice and reduce lightly.
Arrange the vegetables and broth, top with fried tripe, and garnish with Parmesan crisps.
Chef’s Note: The success of this dish depends on contrast: tender tripe inside, crisp fried exterior, sweet fig mustard, and bright citrus vegetables to keep the plate balanced.
Tuscan specialty • High iron