Lampredotto
Lampredotto (Italian pronunciation: [lampreˈdɔtto]) is a typical Florentine dish, made from the fourth and final stomach of cattle, the abomasum.[1]
"Lampredotto" is derived from the Italian word for lamprey eels, lampreda, as the tripe resembles a lamprey in shape and color.[2]
A sandwich with lampredotto—panino co i' lampredotto—has been described as a "classic Florentine" sandwich[1] and is a traditional regional street food in Florence.[3] Lampredotto is typically slow-cooked in a vegetable broth, seasoned with herbs, chopped,[1] and served in a bread roll.[3] It is often topped with a spicy sauce or a green sauce (salsa verde).[1][3]
The Daily Meal has called lampredotto "a tripe-lover's dream."[4]
References
- Ingrid K. Williams, 36 Hours in Florence, Italy, New York Times (September 24, 2014).
- Raffaella Leoci, Animal by-products (ABPs): origins, uses, and European regulations, Universitas Studiorum S.r.l. (2014) p. 106.
- Street Food Around the World: An Encyclopedia of Food and Culture (eds. Bruce Kraig & Colleen Taylor Sen: ABC-CLIO, 2013), p. 208.
- Dan Myers (27 February 2015). "12 Life-Changing Sandwiches You've Never Heard Of". The Daily Meal. Retrieved 2015-03-03.
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