Lampredotto the fourth stomach of cow for the famous Florentine sandwich

Another very interesting piece of beef offal, another piece with an extremely delicate flavor, incredibly delicious, and relatively simple to prepare.

This one is sold pre-boiled, so all you need to do is boil it for another hour in a vegetable broth (celery, carrot, onion, tomatoes, and/or tomato sauce depending on the season, plus a few spices to taste), let it rest in the broth for half an hour, and then add it to the sandwich, cut into pieces. It is important to dip the top half of the sandwich in the hot broth.

It's important that the meat it's tender and doesn't have any strange aftertaste or smell.

If you think (before cooking it yourself) that it still has strange odors or something else, boil it in water and vinegar until it loses all the odors, then boil it for another 10 minutes without vinegar before starting the rest of the procedure by boiling it in the broth.

If you don't usually like offal like tripe you should still like abomasum (that's what lampredotto is made of).

Tomorrow I will make rosette (the bread that I want to eat my lampredotto).

Remember that once it's room temperature you can freeze what you don't eat and the brooth is amazing not just for this sandwich but also for example for risotto.