Florentine-style tripe with potato peels

Redazione

A hallmark of Florence’s traditional cucina povera. The tripe, cut into thin strips, is slowly cooked in a rich, thick tomato sauce enhanced with the classic sautéed mixture of vegetables and aromatic herbs. The establishment’s recipe is distinctive for the addition of the “bucce” (cannellini beans), which cook together with the meat to create a dense, velvety, rustic texture—perfect for mopping up with Tuscan bread.