Lampredotto
- Lactose Free
- Energy Kcal 254
- Carbohydrates g 23.3
- of which sugars g 2.6
- Protein g 20
- Fats g 9
- of which saturated fat g 3.17
- Fiber g 2.2
- Cholesterol mg 55
- Sodium mg 511
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 1 h 30 min
- Serving: 12
- Cost: Average
- Note EDITOR'S NOTE: for perfect results, we suggest buying the right piece of meat from a Florentine butcher.
PRESENTATION
Lampredotto is this amazing proof of Florentine creativity, I mean, really. The cooks here are known for using every single part of the animal. This lampredotto recipe features the abomasum—yep, that's the fourth stomach of the veal. It's boiled just right to stay tender and flavorful. In Florence, where Florentine street food is basically life, you'll see lampredotto stands all over. The locals? Oh, they line up eagerly for this beloved snack.
Lampredotto usually comes in a soft bun, sometimes with a bit of salsa verde or just a sprinkle of salt, oil and maybe a hint of spice for those wanting that extra kick. And the broth? It's gotta be rich enough to soak the bread but subtle too, so the unique savory flavor of the tripe really shines.
While other regions in Italy have their own tripe dishes, truthfully, nothing beats an Italian tripe sandwich from Florence. That combo of chewy bread, moist meat, and tangy green sauce? Seriously unforgettable. Locals insist on the right cut—lampredotto straight from a local butcher—for that true traditional Tuscan cuisine taste. People love asking for extra broth. Makes it more juicy, soaking the bun perfectly.
Sharing a lampredotto sandwich with friends at lunch is just a classic Florentine thing. It highlights the social side of the city’s food culture—pretty much a big deal here. Figuring out how to make lampredotto at home can be quite the adventure. Finding authentic ingredients? Now that's a challenge. For anyone curious about Italian food traditions, seeing how something so simple becomes a street food legend is really really special.
Whether you're local or just visiting, tasting lampredotto is like biting into Florence’s history and spirit. It offers a true taste of the region's heart and soul. Honestly, you can't go wrong with that.
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INGREDIENTS
- Lampredotto 2.2 lbs (1 kg)
- Bread 8 - (sandwich rolls like michetta)
- Salsa verde to taste
- For the Broth
- Water 17 glasses (4 l)
- Carrots 2
- Celery 2 ribs
- Yellow onions 1
- Cluster tomatoes 1
- Tomato purée 3 cups (700 g)
- Tomato paste 4 ½ tbsp (65 g)
- Basil 1 bunch
- Sage 1 bunch
- Mint 1 sprig
- Cinnamon powder to taste
- Oregano to taste
- Coarse salt to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Lampredotto
Peel the onion and chop it into coarse pieces, then peel 2 carrots, trim the ends, and chop them too. Do the same with the celery, then divide the tomato into 4 parts 1. In a tall and large pot, pour the vegetables for the broth 2, add 4 quarts of water, and turn on the heat; then add the lampredotto 3.
Add the tomato purée 4, tomato paste, coarse salt 5, ground pepper, dried oregano, and ground cinnamon 6.
Add the herbs (basil, sage, mint) 7. Stir and let it cook for about an hour, with the lid on. It will not be necessary to skim the broth. After the hour, cut each sandwich in half 8, then remove part of the crumb from the top 9.
Meanwhile, the lampredotto will be ready 10. Transfer it to a baking sheet or steel cutting board and cut it to mix the leaner part with the fattier part 11. Place some lampredotto on the sandwich base 12.
Season with a good pinch of salt, a dash of pepper 13, a teaspoon of green sauce 14, and if you like, a drizzle of spicy oil 15.
You can briefly dip the upper half of the sandwich in the broth 16 before closing 17 and enjoying your lampredotto sandwich 18!