Trippa Fiorentina FraTtaglia
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Typical product of Florence, the tripe is prepared with a long cooking in the tomato with celery, carrot, and onion.
440 g glass jar.
Florentine tripe is a typical dish of Florence: it is found everywhere, especially in street food kiosks.
The preparation is quite long: the tripe must be defatted and cooked for a long time with the tomato, and it is served as single dish.
The tripe, like other internal cuts of the bovine, is part of the "fifth quarter", once considered "poor" and less valuable than the quarters of the animals (the two front and the two back).
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.
Serve hot with grated Parmesan.
Use: pour the product in a pan and heat over low heat; if you use the microwave, heat until boiling.
|Brand||Tripperia Fra'Ttaglia - Mamalù Group|
|Place of production||Figline e Incisa Valdarno - Florence|
|Ingredients||Precooked beef tripe 80%, tomato pulp, extra virgin olive oil, celery, carrot, onion, double tomato paste, salt, white wine, parsley, black pepper, chilli powder, aroma. Sterilized gastronomic product.|
|Allergen||Celery and sulphites|
|Preservation||Open, keep refrigerated and consume within three days|
|Return policy||Yes - See section Returns and Refund|