Lampredotto
Lampredotto is the most authentic street food of Firenze, born from the popular tradition of wasting nothing from the meat. It is the abomasum (the fourth part of the bovine stomach) boiled and served in a sandwich with spicy green sauce. A humble and flavorful dish, symbol of genuine Tuscan cuisine and the flavors of yesteryear.
Preparation
- 1
Carefully clean the lampredotto under cold running water, removing any impurities. Transfer it to a pot with enough cold water to cover it completely.
- 2
Add the onion, carrot, and celery cut into large chunks, along with one garlic clove and a pinch of salt. Bring to a boil, then reduce the heat.
- 3
Let the lampredotto simmer for about 1 hour and 15-20 minutes, until it is tender when pierced with a fork. During cooking, skim off the foam that rises to the surface.
- 4
Drain the lampredotto and transfer it to a cutting board, allowing it to cool slightly. Reserve the cooking broth.
- 5
Cut the lampredotto into thin strips of about 5-6 millimeters.
- 6
Prepare the green sauce by finely chopping the fresh parsley and remaining garlic, then add the vinegar, pepper, and a drizzle of extra virgin olive oil.
- 7
Pour the still-warm lampredotto into a bowl, add a few tablespoons of cooking broth, and dress generously with the green sauce.
- 8
Lightly warm the panini toscani and fill them with the hot lampredotto and its sauce, distributing the preparation evenly.
- 9
Serve immediately, still hot, accompanied by a glass of Tuscan red wine.
Chef's Tips
Lampredotto can be found at historic Florentine tripe shops already cleaned and precooked. In this case, skip the first three steps and start from the cutting. The green sauce is essential: do not skimp on fresh parsley and adjust the vinegar and pepper to your taste.