Tag Archives: dobradinha

Trippa alla Fiorentina

14 Aug

The use of tripe (in fact cow’s stomach) is quite common in several countries, including Brazil and Italy.  I’ve already posted a few lines on “Mocotó“, a Brazilian dish containing tripe as one of its main ingredients.  Travelling around Tuscany, but specially in Florence, you will certainly find tripes in the menu of the most typical and popular restaurants.  If you happen to be around that wonderful city, cross the “Ponte Vecchio” (Old Bridge) and go south in the direction of the Pitti Palace. On Via Michelozzi 9r, between Via Maggio and Piazza Santo Spirito, you’ll find the “Trattoria Casalinga”, home of Florentine cooking as it should be, with over 400 years of tradition.

"Ponte Vecchio" in Florence/Italy

"Ponte Vecchio" in Florence/Italy

Trattoria Casalinga, home of traditional Florentine cooking

Trattoria Casalinga, home of traditional Florentine cooking

I recommend you try “Trippa alla Fiorentina”, a simple but very tasteful dish.  Tripes are very well cleaned (blanched and boiled) and cut into finger-length strips. Garlic is fried in olive oil with a mirepoix (onions, carrots and celery).  Tripe is then added and stirred frequently for 15-20 min.  Then it’s time to add some peeled tomatoes (the recipe calls for around 500 g for 1,0 kg of tripe, but I suspect that at Casalinga they put a bit less) and let the mixture boil over low to moderate heat for about one hour.  Season to taste with salt and pepper.  It has to bee stirred now and then and it should not be let to dry.  I had mine with a nice Italian bread.

"Trippa alla Fiorentina" from Trattoria Casalinga in Florence/Italy

"Trippa alla Fiorentina" from Trattoria Casalinga in Florence/Italy

My great grandmother was Italian, and thus “trippa”, from a recipe that passed on to my grandmother, and then to my mother, was a common dish at our home.  No need to say the meal we had at Casalinga tasted just like home.

Via Michelozzi 9r

Tripe on Foodista

Mocotó – Ready for the Brazilian hangover medicine?

25 Jun

Friday, Central Public Market in Porto Alegre (GPS 30.027512 Lat. S; 51.227875 Long. W), capital of our state (Rio Grande do Sul), 350 km north of where I live. This Market was opened to the public 140 years ago, and is one of the most traditional places in that city for buying regional products. It also has a couple of delicatessen, where you can find from dried Norwegian codfish to Arabian dates and French “fois gras”. For me, who live in a small town, such market is always a wonderful source of food and ingredients. I enjoy the vision, the atmosphere, the noise and the smell of such formidable place. My money is never enough to buy everything I want, but luckily always enough to fill the car trunk.

Central Public Market of Porto Alegre - Southern Brazil

Central Public Market of Porto Alegre - Southern Brazil

Inside the Central Public Market in Porto Alegre - Southern Brazil

Inside the Central Public Market in Porto Alegre - Southern Brazil

Since it’s winter on this side of the globe I went there to have “mocotó” with my wife and a couple of friends.

“Mocotó”, which literally means “cow’s feet”, is a traditional Brazilian white beans soup. The basic ingredients are cow’s feet, of course, cow’s stomach (tripe – “dobradinha”) and white beans. In southern Brazil we also add sausages and olives.

Mocotó - Cow's feet

Mocotó - Cow's feet

Folded cow's stomach

Dobradinha - Cow's stomach (tripe)

Sausages - with and without hot chili

Sausages - with and without hot chili

Preparation is rather time consuming, and involves a lot of washing and cleaning the feet and stomach with acidified water (using lime juice or vinager) and then cooking for about 1 hr in a preassure cooker. The feet are then refrigerated overnight and the protein (collagen) then carefully scraped out and used to prepare the soup. The stomach and sausage are sliced into bite sized pieces. Meats are then fried in olive oil with onions and garlic. Water and white beans are added and left to cook until beans are soft. When ready the soup is served very hot (after all it’s a winter’s dish) garnished with green olives and chopped parsley and boiled egg. A few drops of a very hot chili sauce are added just before eating to improve its power of heating the body during these cold winter days.

A "mocotó" dish - The best medicine for hangover

A "mocotó" dish - The best medicine for hangover

There are several small restaurants in the Market which serve this dish, but we chose “Naval”, a rather typical place, since they have been around for over 100 years.

The food was wonderful and at a very nice price, as we spent around US$ 12,00/person, including a couple of beers.

In Brazil it’s believed that mocotó is one of the best medicines for hangover, but I bet you won’t regret trying it even if you’re sober.

Tripe on Foodista

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