Trippa cooking class in Tuscany!
Finally this dish, after 15 years of an honorable career finally someone who asks me to take such a class.
Someone who wants to learn how to make this typical Tuscan dish. Well, difficult to believe, but they called me for a bachelorette party. Do you remember the Pasta bachelorette at Dolce Vita in Tuscany Cooking School? Well, this time the girls wanted to learn how to make tripe. So, let’s go with a trippa cooking class in Tuscany.
They then will propose it to their friends and the bride to her future husband. I can’t believe how far ahead they are! A cooking class on tripe is something that you may never taste in your country but that is really worth trying in this where I’m living: Tuscany, Italy.
What’s better than a trippa cooking class in Tuscany? Yes, I know tripe is a typical Tuscan food that impresses not to say disgusting to many. But this dish of poor cuisine actually has infinite and beneficial nutritional properties.
First of all the thinness. In fact, contrary to what you may think, tripe is a very healthy and lean dish, with few calories.
What is tripe? It’s the inside of a cow’s stomach. Tripe and lampredotto are typical and historical Tuscan foods that you’ve to taste. If you like to discover the authenticity of a country. Beyond the impression or disgust, this dish is for us exquisite. Trippa is cooked in almost all families! Furthermore, it is also much loved by young male people who, as you know, prefer meat to the current vegetarian and vegan prerogatives.
I leave you the recipe because those who come to Tuscany should still taste the tripe or the lampredotto and then change their mind.
In fact, food is knowledge and also a surprise!
Tripe 2 pounds (1 kg)
Peeled tomatoes 2 pounds (1 kg)
White onions 2
Celery 2 ribs
Extra virgin olive oil to taste
Parmigiano Reggiano DOP (to be grated) 100 g
Salt up to taste
Black pepper to taste
TRIPPA COOKING CLASS IN TUSCANY INSTRUCTIONS
To prepare the Trippa Toscana, start with the sautéed vegetables: trim and peel the carrot, cut it into strips then finely chop.
Peel and then finely chop the celery too and the onion
Pour the olive oil into a pan, then add the chopped veggies.
Take the tripe and cut it into strips: tradition would like them to be larger, but you can make them thinner for faster and easier cooking. Add it to the pan when the sautéed and well-flavored.
Let it flavor for about ten minutes, turning from time to time. Add the peeled tomatoes, break them up a bit with a wooden spoon, stir.
Cover with a lid and cook for another 20 minutes over moderate heat. Remove the lid, salt, and pepper.
Once the bowl is ready, before removing it from the heat, add the grated Parmigiano Reggiano DOP and mix.
If necessary, cook again to let the sauce shrink a little, because the tripe shouldn’t be soupy. Once ready, you can plate your tripe and serve to pipe hot with crusty bread and more grated Parmigiano Reggiano DOP Pleasure.
Well, here’s our Trippa Cooking Class in Tuscany…