Lampredotto Sandwich

Name: Lampredotto Sandwich
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1kg Lampredotto (Abomasum Beef Tripe), cleaned; 1 Onion, halved; 2 Celery Stalks; 2 Carrots; 2 Garlic Cloves; 2 Bay Leaves; 8 Black Peppercorns; Salt, to taste; 4 Crusty Bread Rolls (Rosette or Kaiser); 4 tablespoons Salsa Verde; Extra Virgin Olive Oil, for serving

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Serves 4 610 kcal per serving Prep 20 min Cook 3 h

Ingredients

1kg Lampredotto (Abomasum Beef Tripe), cleaned
1 Onion, halved
2 Celery Stalks
2 Carrots
2 Garlic Cloves
2 Bay Leaves
8 Black Peppercorns
Salt, to taste
4 Crusty Bread Rolls (Rosette or Kaiser)
4 tablespoons Salsa Verde
Extra Virgin Olive Oil, for serving

Instructions

Place the lampredotto in a large pot with the onion, celery, carrots, garlic, bay leaves, peppercorns, and salt.
Cover with water and bring to a gentle boil.
Reduce to a low simmer and cook for about 2½–3 hours until the meat is very tender.
Remove the lampredotto from the broth and slice it into thin strips.
Dip each bread roll briefly into the hot cooking broth to soften the inside while keeping the crust crisp.
Fill each roll generously with the sliced lampredotto.
Spoon plenty of salsa verde over the meat.
Finish with a drizzle of extra virgin olive oil and serve immediately while hot.

Tips

Simmer the lampredotto gently rather than boiling vigorously to keep the meat tender.
The cooking broth becomes richly flavored—use it to moisten the bread just before serving.
Fresh salsa verde made with parsley, capers, anchovies, garlic, olive oil, and vinegar delivers the most authentic Florentine flavor.

Variations

Spicy Version: Add a spoonful of Tuscan chili sauce (salsa piccante) along with the salsa verde.
Modern Style: Top with lightly pickled onions for extra freshness and acidity.

Storage

Store leftover lampredotto and broth separately in airtight containers in the refrigerator for up to 3 days. Reheat the meat gently in the broth before assembling fresh sandwiches.