Alla Gusteria – Osteria de Ciotti – Nunquam – Fiorentina Tripe – 200 g – Avvenice

Is a typical dish of Tuscan cuisine: the stomach of the calf, more precisely of the rumen, which together with omasum and abomasum (respectively called to Florence centopelli and lampredotto) are used in many recipes Florentine.

Veal tripe (52%), Tuscan organic tomato (32%), red onions (9%), italian extra virgin olive oil(6%), salt and pepper.