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.
Tuscan crostini with chicken livers Classic preparation of liver pâté with chicken livers, anchovies, capers and a little tomato. Pack of 220 g.
Red deer sauce Ragù made with 70% red deer meat. Excellent seasoning for tagliatelle and pappardelle . Pack of 280 g.
Chicken gizzard with peas Chicken gizzards, typical of Florentine cuisine, are here prepared with tomato, peas and pork meat. Pack: 440 g. Sterilized gastronomic product
Pomicione The pomicione is a Tuscan dish prepared with boiled beef lip and tongue and then sautéed in a stew of onions and peeled tomatoes. 440 g pack.
Small guts veal with tomato sauce Delicious guts veal cook with garlic, rosemary and tomato. Pack: 440 g
Beef Cheek Ragu Beef Cheek Ragu cooked with tomato, celery, carrot and onion. Pack of 280 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.