Lampredotto

Lampredotto (Italian pronunciation: [lampreˈdɔtto]) is a typical Florentine dish, made from the fourth and final stomach of cattle, the abomasum.[1]

Ingredients and sandwich
Lampredotto, cooked abomasum
Lampredotto, cooked abomasum
Lampredotto sandwich in 2009
Lampredotto sandwich in 2009
Lampredotto sandwich in 2019
Lampredotto sandwich in 2019

"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 lampredottopanino co i' lampredottohas 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

  1. Ingrid K. Williams, 36 Hours in Florence, Italy, New York Times (September 24, 2014).
  2. Raffaella Leoci, Animal by-products (ABPs): origins, uses, and European regulations, Universitas Studiorum S.r.l. (2014) p. 106.
  3. Street Food Around the World: An Encyclopedia of Food and Culture (eds. Bruce Kraig & Colleen Taylor Sen: ABC-CLIO, 2013), p. 208.
  4. 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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