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Trippaio's Caciucco 480g

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The tradition of the Livornese Cacciucco and the one of the Florentine tripe married. In this original recipe, lampredotto is cooked with vegetables and tomato sauce reminiscent of the famous Livorno soup.

To serve with stewed vegetables and a Chianti red wine. Heat it in a pan on a slow fire or in the microwave (400 W for 4 minutes).

  • Region: Tuscany
  • Producer: La Bottega del Trippaio
  • Ingredients: Gastronomic product made of the bovine abomasum, tripe, hundreds of leathers and bovine nerves, tomato paste, extra virgin olive oil, parsley, double tomato concentrate, salt, garlic, black pepper, chilli powder
  • Storage conditions: Store in cool and dry conditions
  • Shelf-life: 36 months from the date of production

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Tuscany, Scandicci

Having a meal made of genuine specialties of the Florentine cuisine. Franco Falli - Owner

Typical Tuscan cuisine based on first choice raw materials, naturally worked and only of Italian origin, together with quality, innovation and tradition. In 1985 brothers Franco and Marco Falli, little more than boys but already involved in the field by their father Carlo Alberto, took over a beef processing business: this is how the Fra.ma company started up in Scandicci, at the gates of Florence.

Fra.Ma becomes quickly leader in its field at a regional level thanks to the excellent product’s quality and the modern packaging technology, sold under the brand La Bottega del Trippaio.