Lampredotto
Lampredotto is a traditional Florentine street food sandwich made from the fourth stomach of a cow, slowly simmered in a savory broth with tomatoes, onions, celery, and parsley. It is typically served in a crusty bread roll, often topped with a vibrant green salsa verde and a sprinkle of chili, offering a rich, tender, and deeply flavorful bite.
🍳 View the full Lampredotto recipe →
🍽️ Nutrition at a glance
This dish is high in protein and relatively low in carbohydrates, with a moderate fat content depending on the preparation. A typical sandwich provides a good source of iron, zinc, and B vitamins, with a rough calorie estimate of 400-500 per serving.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 32 g |
| Carbs | 28 g |
| Fat | 22 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 1100 mg |
| Iron | 4.5 mg |
| Vitamin B12 | 8.0 mcg |
| Zinc | 5.0 mg |
| Phosphorus | 280 mg |
| Selenium | 35 mcg |
| Niacin (B3) | 8.0 mg |
| Riboflavin (B2) | 0.3 mg |
| Potassium | 350 mg |
Per 1 sandwich (approx. 250 g) · estimated, varies by recipe
💡 What's interesting
Lampredotto is a cherished symbol of Florentine culinary identity, representing a historic 'cucina povera' (peasant cooking) tradition that transforms humble offal into a beloved delicacy. Nutritionally, organ meats like tripe are exceptionally nutrient-dense, offering a concentrated profile of essential micronutrients often lacking in muscle meats.
AI estimate may be inaccurate · Terms