Trippa alla Fiorentina
Trippa alla Fiorentina is a traditional Tuscan dish made from beef tripe (stomach lining) slowly simmered in a rich tomato sauce with onions, carrots, celery, and often a touch of Parmesan cheese. Originating in Florence, it is a beloved example of Italian 'cucina povera' (peasant cooking), where humble ingredients are transformed into a hearty, flavorful meal. The dish is typically served as a main course, often accompanied by crusty bread to soak up the sauce.
🍽️ Nutrition at a glance
This dish is high in protein and relatively low in carbohydrates, with a moderate fat content depending on the cooking method and added cheese. It provides essential nutrients like iron, zinc, and B vitamins, particularly B12, with a typical serving containing roughly 250-350 calories.
Nutrition breakdown
| Calories | 300 kcal |
| Protein | 25 g |
| Carbs | 12 g |
| Fat | 15 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 600 mg |
| Iron | 4.5 mg |
| Zinc | 3.2 mg |
| Vitamin B12 | 2.8 mcg |
| Potassium | 350 mg |
| Phosphorus | 220 mg |
| Selenium | 20 mcg |
| Vitamin B6 | 0.3 mg |
| Niacin (B3) | 5.5 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Trippa alla Fiorentina is culturally significant as a symbol of Florentine identity and resourcefulness, often enjoyed in traditional trattorias and during local festivals. Nutritionally, tripe is a good source of collagen and glycine, which are beneficial for gut health and joint support, making it a uniquely nutritious choice in the context of Italian cuisine.
