Production of food Italian specialties with the use of offal in general, such as tripe, lampredotto, bull testicles, tongue, etc.
The Tripperia has been producing typical Florentine specialties for years using the "fifth quarter", that is the part that was once considered "poor" and less valuable than the quarters of the animals (the two front and the two rear): offal and entrails.
From a nutritional point of view, the fifth quarter is a food rich in proteins, vitamins and minerals and today, due to the difficult availability, it has become a gourmet product and from street food.
The product line is very wide and ranges from the most famous works such as tripe and lampredotto, to those very difficult to find even in street food, such as guts veal and grains of bovine.
Small guts veal with tomato sauce Delicious guts veal cook with garlic, rosemary and tomato. Pack: 440 g
Ribollita Ribollita is a typical dish of Tuscan cuisine: it is a soup of bread, vegetables and pulses prepared with slow cooking. 440 g package.
Tuscan crostini with chicken livers Classic preparation of liver pâté with chicken livers, anchovies, capers and a little tomato. Pack of 220 g.
This Italian Tradition al Food is one of the most famous Who has ever come to Florence lknows that athe most famous and juicy sandwich is the Lampredotto Sandwich, a panini filled with cow stomach. This is a Tuscan ready meal, already cooked, with tomato sauce. You can eat it as main dish or as secondary dish. Pack: 440 g
Beef Cheek Ragu Beef Cheek Ragu cooked with tomato, celery, carrot and onion. Pack of 280 g.
Lampredotto Broth Typical Florence street food, here the lampredotto is cooked in a vegetable and tomato broth. 440 g or 900 g package .
Mixed boiled meat Vegetable and tomato broth with tongue, cheek, paw beef and a pinch of hot pepper. In a pack of 440 g and 900 g.
Florence cuisine Typical product of Florence, the tripe is prepared with a long cooking in the tomato with celery, carrot, and onion. 440 g glass jar.