🥩 Meats & Salumi Dishes · Florence, Tuscany
Lampredotto (Florentine tripe sandwich)
Florence's legendary street sandwich. In Tuscany butchers sell lampredotto (the abomasum, the cow's fourth stomach) already cleaned and par-boiled. Outside Italy, ask a butcher who sells tripe. It's simmered slowly in an aromatic broth, then sliced into a roll dipped in that broth.
- Prep 20 min
- Cook 120 min
- Makes 6
Ingredients
- 1.5 kg lampredotto (beef abomasum), cleaned and par-boiled
- 1 onion
- 1 carrot
- 1 celery stalk
- 2 ripe tomatoes (or 1 tbsp tomato paste)
- 1 small bunch parsley
- 2 juniper berries and ½ tsp black peppercorns
- Salt
- 6 round crusty rolls (semelle or rosette)
- Salsa verde and salsa piccante, to serve
Method
- Rinse the lampredotto under cold water.
- Put it in a large pot with the onion, carrot, celery, tomatoes, parsley, juniper and pepper, and cover generously with cold salted water.
- Bring to the boil, skim, then simmer gently for about 2 hours, until very tender.
- Keep it hot in its broth. To serve, cut a roll in half and dip the top half quickly into the broth.
- Lift out a piece of lampredotto, chop it on a board and season with salt and pepper.
- Fill the roll and add salsa verde and a few drops of salsa piccante.
Tips
- Say 'bagnato' (dipped) at the cart if you want the dipped top.
- Strain and keep the broth: it's excellent for soups.
📜 The story behind it: Lampredotto and Florence's trippai
Sources
Rewritten in our own words from the traditional versions listed above. ← All recipes