Lampredotto: Tripe and Tomato Stew
Florentine-style braised beef tripe with tomatoes, garlic, and herbs. Slow-simmered until tender and rich, served hot with crusty bread for soaking up the sauce.
- Total time
- 120 min
- Servings
- 4
- Calories
- 385
- Protein
- 48g
Ingredients
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Open the appInstructions
Step 1
Rinse tripe under cold water, rubbing to remove any debris. Pat dry with paper towels.
Step 2
Heat oil in a large pot over medium-high heat until shimmering, about 90 seconds.
Step 3
Brown tripe in batches without crowding, 3–4 minutes per batch. Transfer to a plate.
Step 4
Reduce heat to medium. Add onion to the pot and sauté until soft, about 5 minutes.
Step 5
Add garlic and cook for 1 minute until fragrant.
Step 6
Pour in crushed tomatoes, broth, oregano, and thyme. Stir well.
Step 7
Return tripe to pot. Bring to a simmer, then reduce heat to low.
Step 8
Cover and simmer for 90 minutes, stirring occasionally. Tripe should be very tender.
Step 9
Taste and season with salt and pepper.
Step 10
Ladle into bowls and serve hot with crusty bread for soaking up the sauce.
Tools you’ll need
- large heavy pot with lid (5-quart minimum)
- wooden spoon
- cutting board
- sharp knife
- paper towels
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