Ricette di Famiglia

Florentine tripe, 500 g

Hours of simmering, in half a kilo

The large 500 g jar of Trippa alla fiorentina, with the red sauce visible through the glass
  • Colourtripe
  • Pack size500 g

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Slow-cooked in our own kitchen, or chosen at the stall by The Fiaschi family, 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 colour.

The kitchen

Sapori della Rocca

A family delicatessen in Campi Bisenzio, at the gates of Florence, with roots going back to the end of the nineteenth century and to the shop where they sold, poured the wine and cooked. The Ricette di Famiglia line — sauces, ragù, dressings and soups — comes from the family's own recipes. The Tuscan cured meats and cheeses come from outside, chosen one by one: it is the trade everything started from. Every week the family is at the markets between Florence and Prato, with two travelling vans.

Step inside Sapori della Rocca

Their story on MANUARTI

Ricette 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 colour is an ingredient declared on the label.

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All the creations Sapori della Rocca