I remember as a child being expected to eat tripe. No doubt the way it was prepared, cooked, served put me off this dish for life. But then there's Maria's trip - synonymous with "WOW" amongst her friends. First 10kg tripe is purchased from a specialist tripe "factory" nearby. Whilst the basis for the sauce is slowly cooking, the vitello (veal) tripe is then carefully sliced up into small thin pieces. It's washed several times, tehn added to the base, along with tomatoes, and cooked on top of the stove for at least 3 hours.
If you don't know Maria, there are many other places to try tripa in Firenze - including several tripa trolly shops (usually one near San Ambrogia church next to Cibreo, and another behind the small market with the bronze cinghiale), for a tripa panino at lunch time - or at Mario's trattoria, or Nerbone at the San Lorenzo market. Try the tripa Fiorentina..... much better than the tripe we've been used to!
www.ciaobellatours.com.au/tours/tuscany-florence-indulgence.html
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