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Tripe alla Lucchese



750 grams of tripe

1/2 onion

1/2 carrot

1/2 stick of celery

1/2 sprig of sage

1 small sprig of parsley

1 clove of garlic

peel of half a lemon

350 grams of tomato sauce

1 bay leaf

45 grams of good extra virgin olive oil

salt and black pepper

1 glass of red wine

grated Parmesan cheese



Cut the tripe into thin strips and leave it in a separate bowl.
Prepare a mince with the herbs, garlic and sage and place them in a pan with extra virgin olive oil.
Once browned, add the tripe and leave to flavor for 5 minutes.
salt and pepper and sprinkle with red wine.
When it has evaporated, add the chopped parsley, bay leaf and tomato puree.
Add a cup of hot water, cover the pan and cook over low heat for about an hour and a half, reducing the sauce to the right density.
Serve on individual plates with plenty of grated Parmesan cheese.

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