Trattoria I Due G - Via B. Cennini, 6/r - Florence - Phone 055 288781
Bone the rabbit and chop up with the liver; quick fry with lean minced beef, herbs, especially rosemary, 3 cloves of garlic and a few bay leaves. When the meat is well cooked, add plenty of red wine, which should be allowed to evaporate, then add the tomato paste. Complete cooking, adding, if necessary, water and stock. Salt and pepper to taste.
Florentine style tripe
Cut the tripe into strips and place in boiling water with 2 slices of lemon. Chop up the herbs and the basil together with some lemon peel. Quick fry the herbs until golden, add fresh chopped tomato and continue cooking until soft. Add the tripe and simmer over a low flame until cooked; garnish with plenty of Parmesan cheese.