📝 About This Recipe
Step into the cobblestone streets of Florence with this quintessential street food masterpiece, featuring the fourth stomach of the cow simmered to tender perfection. This dish is a rustic celebration of 'cucina povera,' where humble ingredients are transformed into a rich, savory experience through a slow-simmered aromatic broth. Served on a crusty 'rosetta' roll dipped in the cooking liquor and topped with a vibrant salsa verde, it is the ultimate expression of Tuscan culinary heritage.
🥗 Ingredients
The Lampredotto and Broth
- 800 grams Lampredotto (abomasum tripe) (cleaned and rinsed; look for the 'gala' and 'spannocchia' parts)
- 1 White Onion (large, peeled and halved)
- 2 Carrots (peeled)
- 2 Celery Stalks (with leaves)
- 5-6 Cherry Tomatoes (halved)
- 1 bunch Parsley Stems (reserved from the salsa verde)
- 1 teaspoon Black Peppercorns (whole)
- 2 tablespoons Fine Sea Salt (adjust to taste)
- 3 liters Cold Water (enough to fully submerge ingredients)
Salsa Verde (Green Sauce)
- 1 large bunch Fresh Flat-Leaf Parsley (leaves only, finely minced)
- 1 tablespoon Salted Capers (rinsed and chopped)
- 2 Anchovy Fillets in oil (finely mashed)
- 1 clove Garlic (germ removed, finely minced)
- 1 small slice Stale Bread Crumb (soaked in a teaspoon of vinegar)
- 1/2 cup Extra Virgin Olive Oil (high quality Tuscan oil preferred)
Assembly
- 4 pieces Rosette or Kaiser Rolls (crusty on the outside, airy inside)
- 2 teaspoons Chili Oil (Olio Piccante) (optional, for heat)
- to taste Freshly Ground Black Pepper
👨🍳 Instructions
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1
Rinse the lampredotto thoroughly under cold running water to ensure it is perfectly clean. If the pieces are very large, cut them into manageable sections of about 15cm.
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2
In a large stockpot, combine the onion, carrots, celery, cherry tomatoes, parsley stems, and peppercorns. Add the 3 liters of cold water.
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3
Place the lampredotto into the pot and bring the water to a boil over high heat. Once boiling, reduce to a low simmer and skim off any foam that rises to the surface.
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4
Add the salt, cover partially, and let it simmer gently for 2 to 2.5 hours. The lampredotto is ready when it is fork-tender but not falling apart.
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5
While the meat simmers, prepare the Salsa Verde. Mince the parsley leaves extremely fine with a sharp knife (avoid a food processor for the best texture).
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6
In a small bowl, combine the minced parsley, chopped capers, mashed anchovies, and garlic. Squeeze the vinegar-soaked bread to remove excess liquid, crumble it into the mix, and stir in the olive oil until a thick, vibrant sauce forms.
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7
Once the lampredotto is cooked, turn off the heat but keep the meat in the hot broth until the moment of serving to prevent it from drying out.
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8
Prepare the rolls by slicing them in half horizontally. Remove a little bit of the soft crumb from the top half to create a 'pocket' for the meat.
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9
Using tongs, lift a piece of lampredotto from the broth and place it on a wooden cutting board. Chop it quickly into bite-sized strips or rough chunks.
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10
Season the chopped meat immediately with a pinch of salt and a generous dusting of freshly ground black pepper.
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11
The 'Secret Step': Dip the cut side of the top half of the roll briefly into the hot cooking broth. It should be moist and flavorful but not soggy.
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12
Pile the seasoned meat onto the bottom half of the roll. Spoon a generous amount of Salsa Verde over the meat, and add a few drops of chili oil if desired.
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13
Close the sandwich with the broth-soaked top half, press down slightly so the juices mingle, and serve immediately in a paper wrapper.
💡 Chef's Tips
Always start with cold water for the broth to extract maximum flavor from the aromatics. Do not over-process the Salsa Verde; a hand-chopped sauce provides a rustic texture that stands up better to the meat. If you cannot find lampredotto (abomasum), 'honeycomb' tripe is a common substitute, though the flavor profile will be milder. The quality of the bread is vital; it must be crusty enough to hold the broth without disintegrating. Keep the broth simmering on the stove while you serve; it is the lifeblood of the sandwich and must be piping hot.
🍽️ Serving Suggestions
Pair with a glass of young, chilled Chianti or a bold Tuscan red wine. Serve with a side of 'Sottoli' (Italian pickled vegetables) to cut through the richness. A simple side of roasted potatoes with rosemary complements the rustic flavors perfectly. Always have extra napkins nearby—an authentic lampredotto sandwich is meant to be slightly messy! Offer a small bowl of the hot broth on the side for extra dipping.