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Lampredotto Recipe

Italian · Main course · 200 min total

Lampredotto is a classic Florentine street food made from the fourth stomach of a cow, slow-cooked in a savory broth with herbs and vegetables, then served on a crusty roll with salsa verde.

Ingredients

• 1 lb lampredotto (beef abomasum), cleaned
• 1 onion, quartered
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 sprig fresh rosemary
• 1 teaspoon black peppercorns
• 1 teaspoon salt
• 2 tablespoons tomato paste
• 4 crusty rolls (e.g., schiacciata or ciabatta)
• For salsa verde: 1 cup fresh parsley, finely chopped
• 2 tablespoons capers, rinsed and chopped
• 2 anchovy fillets, minced
• 1 clove garlic, minced
• 1/2 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste

Instructions

1. Rinse the lampredotto thoroughly under cold water. Place it in a large pot and cover with cold water. Bring to a boil, then drain and rinse again.
2. Return the lampredotto to the pot. Add onion, carrots, celery, garlic, bay leaves, rosemary, peppercorns, salt, and tomato paste. Cover with fresh water by 2 inches.
3. Bring to a boil, then reduce heat to low. Simmer partially covered for 2.5 to 3 hours, until the lampredotto is very tender. Skim any foam occasionally.
4. While the meat cooks, make the salsa verde: combine parsley, capers, anchovies, garlic, olive oil, and vinegar in a bowl. Season with salt and pepper. Set aside.
5. Remove the lampredotto from the broth and let cool slightly. Slice it thinly against the grain.
6. Split the rolls and warm them in a dry skillet or oven. Dip the sliced lampredotto briefly in the hot broth to moisten.
7. Pile the meat onto the bottom half of each roll. Top generously with salsa verde. Close the sandwich and serve immediately.

Tips

• If lampredotto is unavailable, you can substitute beef tripe (honeycomb or blanket) for a similar texture.
• The cooking broth can be strained and used as a soup base or for dipping the sandwich.
• For a spicier kick, add a pinch of red pepper flakes to the salsa verde.
• Serve with a side of pickled vegetables or a simple green salad.

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