Lampredotto sandwich
Forget about how tripe usually looks and generally tastes and try this traditional Florentine snack, which is served from street carts. Lampredotto comes from the cow’s fourth stomach, and once it’s simmered in onions, tomatoes and celery, it’s served in a hefty bun that can be sprinkled with broth. Lampredotto is a typical Florentine Street food, a unique historical recipe. This is calf abomasum, the fourth stomach of the calf, is part of the tripe family. It is served in a soft sandwich with green sauce or even just with salt, oil and a pinch of spicy for those who like it. Just prepare the broth, boil the lampredotto for a short time, cut and stuff tasty sandwiches to share with your friends in Florence or with all the curious of this typical specialty. Obviously, we advise you to find the right piece of meat that is found only in the Florentine territory: you get the ingredients, we explain how to make lampredotto at home!
INGREDIENTS
Lampredotto 1 KgBread Green sauce to taste
FOR THE BROTHWater 4 lCarrots 2Celery 2 coastsGolden onions 1Tomatoes 1Tomato puree 700 gTomato paste 65 gBasil 1 BunchSage 1 BunchMint 1 sprigCinnamon powder to tasteOregano to tasteCoarse salt to tasteSalt to tasteBlack pepper to taste
PREPARATION
Peel the onion and cut it into coarse pieces, then peel 2 carrots, cut off the ends and cut them into pieces. Do the same with celery, then divide the tomato into 4 parts. In a tall and capacious pan pour the vegetables for the broth, add 4 liters of water and turn on the heat, then add the lampredotto. Pour the tomato puree, concentrate, coarse salt, ground pepper, dried oregano and ground cinnamon. Add the smells (basil, sage, mint). Stir and cook for about an hour, with the lid. It will not be necessary to foam the broth. After the hour, divide each sandwich in half, then remove part of the crumb from the cap. Meanwhile, the lampredotto will be ready, transfer it to a steel tray or cutting board and cut it so as to mix together the leaner part with the fatter one. Spread a little lampredotto on the base of the sandwich. Season with a pinch of salt, grated pepper, a teaspoon of green sauce and, if you like, a drizzle of spicy oil. You can briefly dip the top half of the sandwich in the broth before closing and enjoy your sandwich with lampredotto!
PRESERVATIONIt is advisable to consume the sandwich with lampredotto as soon as it is ready. Freezing is not recommended.
ADVICEFor an even tastier and full-bodied broth you can add a potato.
CURIOSITYThe lampredotto, or abomasum, is the 4th stomach of the calf. In Florence it is called lampredotto because the name derives from the lamprey, an eel that ran in the Arno of which it recalls the shape and aesthetic characteristics.
Forget about how tripe usually looks and generally tastes and try this traditional Florentine snack, which is served from street carts. Lampredotto comes from the cow’s fourth stomach, and once it’s simmered in onions, tomatoes and celery, it’s served in a hefty bun that can be sprinkled with broth. Lampredotto is a typical Florentine Street food, a unique historical recipe. This is calf abomasum, the fourth stomach of the calf, is part of the tripe family. It is served in a soft sandwich with green sauce or even just with salt, oil and a pinch of spicy for those who like it. Just prepare the broth, boil the lampredotto for a short time, cut and stuff tasty sandwiches to share with your friends in Florence or with all the curious of this typical specialty. Obviously, we advise you to find the right piece of meat that is found only in the Florentine territory: you get the ingredients, we explain how to make lampredotto at home!
INGREDIENTS
Lampredotto 1 Kg
Bread
Green sauce to taste
FOR THE BROTH
Water 4 l
Carrots 2
Celery 2 coasts
Golden onions 1
Tomatoes 1
Tomato puree 700 g
Tomato paste 65 g
Basil 1 Bunch
Sage 1 Bunch
Mint 1 sprig
Cinnamon powder to taste
Oregano to taste
Coarse salt to taste
Salt to taste
Black pepper to taste
PREPARATION
Peel the onion and cut it into coarse pieces, then peel 2 carrots, cut off the ends and cut them into pieces. Do the same with celery, then divide the tomato into 4 parts. In a tall and capacious pan pour the vegetables for the broth, add 4 liters of water and turn on the heat, then add the lampredotto. Pour the tomato puree, concentrate, coarse salt, ground pepper, dried oregano and ground cinnamon. Add the smells (basil, sage, mint). Stir and cook for about an hour, with the lid. It will not be necessary to foam the broth. After the hour, divide each sandwich in half, then remove part of the crumb from the cap. Meanwhile, the lampredotto will be ready, transfer it to a steel tray or cutting board and cut it so as to mix together the leaner part with the fatter one. Spread a little lampredotto on the base of the sandwich. Season with a pinch of salt, grated pepper, a teaspoon of green sauce and, if you like, a drizzle of spicy oil. You can briefly dip the top half of the sandwich in the broth before closing and enjoy your sandwich with lampredotto!
PRESERVATION
It is advisable to consume the sandwich with lampredotto as soon as it is ready. Freezing is not recommended.
ADVICE
For an even tastier and full-bodied broth you can add a potato.
CURIOSITY
The lampredotto, or abomasum, is the 4th stomach of the calf. In Florence it is called lampredotto because the name derives from the lamprey, an eel that ran in the Arno of which it recalls the shape and aesthetic characteristics.
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