Lampredotto

Lampredotto is a very popular traditional dish in Florence and Tuscany. It is made with the stomach of cattle, more specifically the part called “abomasum,” slowly cooked in an aromatic broth.

Ingredients

• 1 kg of lampredotto (cleaned abomasum)
• 1 onion
• 1 carrot
• 1 celery stalk
• 3-4 ripe tomatoes or a can of peeled tomatoes
• A few bay leaves
• Salt to taste
• Whole peppercorns to taste
• 1 glass of white wine
• Extra virgin olive oil
• Water as needed

Preparation

1. Start by cleaning the lampredotto thoroughly under running cold water.
2. Take a sufficiently large pot and place the lampredotto in it, covering it with cold water.
3. Add all the cleaned and coarsely chopped vegetables: onion, carrot, and celery.
4. Add the tomatoes, bay leaves, salt, and peppercorns.
5. Bring to a boil, then lower the heat and let it simmer for about 2-3 hours, skimming occasionally.
6. Half an hour before the end of cooking, add the glass of white wine.
7. Once the lampredotto is tender, remove it from the broth and cut it into strips or pieces, as preferred.
8. You can serve the lampredotto in various ways, for example in the famous sandwiches with green sauce or simply with some of its broth and a sprinkle of fresh ground pepper.

Lampredotto can be enjoyed in a sandwich, as mentioned, where the classic pairing includes a green sauce made of parsley and capers and, if you like, a spicy sauce. For an authentic trattoria experience in Florence, pair it with a glass of acidic, not too structured Tuscan red wine.

Curiosity

Lampredotto gets its name from its appearance that resembles that of a lamprey, a type of fish. Moreover, it is considered a luxury street food in Florence, often consumed standing up at small kiosks scattered throughout the city.