Name: Florentine Tripe Da Burde
Brand: Firenze
SKU: 21391
Price: 14.85 EUR
Availability: BackOrder

Weight

0.3 kg

Goes best with:

a Tuscan red wine and some semi-mature pecorino cheese

Peculiarity:

traditional recipe

Region:

Firenze

Florentine Tripe Da Burde :

Trippa alla Fiorentina by Da Burde 1901: a much-loved product of the Florentine tradition, perfect for those who always seek strong and decisive flavours in their dishes.
A product that certainly cannot leave one indifferent and that counts countless admirers throughout Italy, thanks to its simply unmistakable taste. Intense and tasty, Da Burde 1901’s Florentine-style tripe is made with a perfectly balanced mix of beef, tomato and garden herbs.

Ingredients:
Beef tripe, vegetables in varying proportions (onion, celery, carrots), tomato paste 10%, extra virgin olive oil 7%, red wine, salt, spices. Beef tripe used: 73g per 100g finished product.
Contains sulphites. Nutritional values per 100 g product, energy 170 kcal, 11.4 g fatty acids, of which saturated 2.5 g, 3.7 g carbohydrates, of which sugars 3.6 g, 12.6 g protein, 1.36 g salt

The history of Da Burde:

The company Da Burde, offers the opportunity to taste and experience ancient dishes from the Tuscan tradition, they are famous in Italy for their production of preserves and wine, and they have also opened a trattoria, offering the best Tuscan dishes paired with the best wine.

How does the shipping work?

After the order we prepare the shipping in 24-48 hours and delivery within Europe usually takes 3 to 5 days if all products are available.

What is a back-ordered product?

If a product is listed in the cart as "Available to order" or "backorder" the timing increases by 48h because we have to receive it from the manufacturer.

How do we ship the products?

Our priority is to pack and ship products as safely as possible. The bottles of wine and oil are shipped with special cardboard protections, there will be no breakages.

Do you use refrigerated transport?

No, all the products we sell are seasoned and under vaacum. They do not need to be transported at controlled temperature in a refrigerated truck. However, in the summer, for additional safety we can use dry ice and other protections to ensure an even more careful service.