Lampredotto
Florence's quintessential street food: tender simmered beef abomasum (fourth stomach) served inside a crusty roll with piquant salsa verde and broth.
- Prep
- 25 min
- Cook
- 120 min
- Total
- 145 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Large stockpot
- •Slotted spoon
- •Sharp chef knife
- •Cutting board
- •Food processor or mortar and pestle
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 18 g
- carbs
- 44 g
- fibre
- 3 g
- protein
- 34 g
- calories
- 480 kcal
Instructions
- 1
Place the lampredotto, onion, carrot, celery, and halved tomatoes into a large stockpot.
- 2
Cover the ingredients completely with cold water and bring to a gentle boil over medium heat.
- 3
Reduce the heat to low, add sea salt, and simmer uncovered for ninety minutes until very tender.
- 4
Finely chop the parsley, capers, anchovies, and garlic together on a board.
- 5
Transfer the chopped herb mixture to a bowl and whisk with olive oil and red wine vinegar until emulsified.
- 6
Season the salsa verde lightly with salt and freshly ground black pepper.
- 7
Slice the crusty bread rolls horizontally and remove a little crumb from the bottom halves.
- 8
Lift a portion of hot lampredotto from the broth with a slotted spoon and drain briefly.
- 9
Chop the meat rapidly into bite-sized strips on a board using a heavy chef knife.
- 10
Dip the cut side of the top roll directly into the simmering broth to moisten it.
- 11
Fill the bottom roll with the chopped offal, season with salt, and spoon salsa verde generously over the top.
- 12
Add a drizzle of chilli oil if desired and close the roll with the broth-soaked top.
Chef's tips
Always ask your butcher for pre-cleaned lampredotto. Dipping the top bread crust into the rich broth (bagnato) is an essential Florentine ritual that keeps the sandwich moist and intensely savoury.
Ingredient substitutions
- lampredotto (beef abomasum) → honeycomb tripe, although the texture and colour differ significantly
- semelle rolls → crusty white sourdough or ciabatta rolls
Storage
Store leftover simmered lampredotto submerged in its cooking broth in an airtight container in the fridge for up to two days.
Reheating
Reheat the lampredotto gently in its simmering broth over medium-low heat until piping hot before assembling fresh sandwiches.
Common mistakes to avoid
- •Boiling the meat too vigorously, which turns the delicate stomach tough and rubbery.
- •Skipping the step of dipping the top bun into the hot cooking broth.
- •Discarding the broth instead of using it to keep the cut meat warm and moist.
Serving suggestions
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