Trippa body-food from the stomach
Tripe, often unrecognized queen of meals
Tripe is a fine specialty in Italy and France, although many before the offal from the Kuhmagen shy, or even dismiss as a dog.
For the wine producer and hotelier, also real Graf and direct descendant of the great poet Dante Alighieri, Pieralvise Conte di Serègo Alighieri, love and passion come from the stomach. Depending on the mood and the occasion is then "trippa alla fiorentina" or "panino con lampedrotto." Thus says the gourmet in the typical Tuscan dish made from offal, a particularly exquisite regional specialty cuisine. Many locals, but more especially the foreign guests who appreciate the trippa hardly any of gaze, much less trust them to a tasting, because they are the offal as a derogatory dog watch. They can be so in the opinion of a selected bluebloods Italian delicacy opposite.
The trippa also called the rumen or Kaldauen
Trippa in Germany as tripe or rumen known, sometimes called spot or tripe comes from the Vormagen of ruminants, mostly from the cow. This has four stomachs, and it prepares the tripe mainly from the coarse structured leaves the stomach, the butcher in the odd-looking, white fluted lobes ausliegt. To which, finely chopped, then can be further processed, it needs thorough preparation. The tripe after the battles are well washed, freed of fat for hours and then cooked in salted water. Until they are soft and delicate. Thereafter, the belly flaps, depending on the region of sweet and sour or spicy dishes.
Mundet delicious, but not long enough of
The "trippa alla fiorentina", for example, comes with soup and green tomatoes and then simmered with parmesan strewn. Until now the draw in Florence Trippaioli the gourmet chocolates with their mobile stations on the food markets and provide the fresh trippa as a snack on. Unsatiated assumed only in the short term, because, as it says in an appetite-Lexikon on the tripe-"they are so fabulous and thoroughly digested that one to two clock with this dish bursting saturated, but already four clock again before hunger can fall into impotence. "
Lampedrotto is derived from the abomasum of the cow won darker, is cooked in broth and succulent sandwiches served.
Not only in Italy appreciated and loved
While the Italians in other Speisengern to thump their authorship, they give generously to the trippa to that meal in other countries tradition. In France, for example, is it a specialty and the poet François Rabelais (1493-1553) praised his work already in the advantages of tripe, "which were so delicious that all the finger after Gourmet Food Store. Leidig That was just that they do not long could. It was therefore decided to stump it with style and to swallow. "
Even in Turkey is known to the wholesomeness of tripe and prepares it into a simple soup, convinced that even the Prophet Mohammed, the tripe as the Queen of the meals have appreciated.
In connection with measures against mad cow disease feared the Tuscan butchers and chefs to ensure the continuity of the tripe on the dining plans. But while the famous Florentine steak for some time from the shops and restaurants was banned, were given the tripe a European safety certificate gourmet coffee beans. High time then, so Graf Alighieri that trippa widerfährt and honor them to the body and gastric courts least of all lovers of Tuscany is chosen.
