The Tipp
Florentine-style tripe
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Why try it
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Served piping hot in a tray, this specialty made from offal has a springy, firm yet yielding texture when bitten. The strips of tripe are stewed for a long time in a flavorful soffritto of tomato, aromatic vegetables and traditional herbs and spices. A final finishing touch before serving, with a sprinkling of grated Parmesan and a drizzle of oil, enhances its dense, enveloping savoriness.
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