Florentine tripe, 500 g
Hours of simmering, in half a kilo
- Colortrippa
- Pack size500 g
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Slow-cooked in our own kitchen, or chosen at the stall by La famiglia Fiaschi, in Campi Bisenzio.
In short
Tripe, tomato, celery, carrot, and onion, slow-cooked until the tripe is tender. It's a classic Florentine poor-man's dish, simmered for hours because good meat was expensive, but this wasn't.
Five hundred grams makes two full portions, and it's a complete meal: just heat it up, sprinkle Parmesan on top, and eat with toasted bread. The time it would take you to cook it has already been put in by their kitchen.
In the kitchen
How long it takes, and what goes on top.
Goes well with Toasted bread and grated Parmesan cheese. As a main course or as a second course.
The kitchen
What is inside, and how it is made.
- Ingredients
- Selected tripe, tomato, celery, carrot, onion.
- Origin
- Produced by the company in Campi Bisenzio (FI) — Italy.
- Packaging
- 500g glass jar with metal cap.
On the same stall
Two ways to look: the same line, or the same color.
Sapori della Rocca
A family delicatessen in Campi Bisenzio, on the edge of Firenze, with roots going back to the late nineteenth century and to the shop where they sold food, poured wine and cooked. The Ricette di Famiglia line — pasta sauces, ragù, condiments and soups — comes from the family's home recipes, brought back into the kitchen and reworked in a modern key. Tuscan cured meats and cheeses are not made here: they are chosen one by one, and that is the trade it all started from. Every week the family is in eight squares between Firenze and Prato, with two traveling vans.
Step inside Sapori della RoccaRicette di Famiglia cooked in our own kitchen · cured meats and cheeses chosen one by one · Campi Bisenzio, roots from the late nineteenth century · province of FI
The whole stall
Every color is an ingredient declared on the label.
