Lampredotto, Florence’s legendary street food! We prepare this special tripe recipe from Tuscan cuisine using the original technique. It’s cooked to perfection with long cooking, the right spices, and special sauces. The ultimate Lampredotto experience, with traditional flavor, modern expression, and chef tips.
Chef Tip (EN)
Cooking tripe at a very low temperature for an extended period perfects the texture. The gelatin slowly dissolves, revealing Lampredotto’s famous softness. A blend of vinegar and hot sauce adds a burst of flavor when served. Ingredients
• 600–700 g lampredotto (fourth tripe section – here it can be found as “top of the stomach/fourth stomach”)
• 1 onion
• 1 carrot
• 1 stalk celery
• 2 cloves of garlic
• 1 bay leaf
• Black peppercorns
• Salt
• Ciabatta or baguette bread
• For the sauce: olive oil, parsley, capers, garlic, hot sauce (salsa verde + spicy red sauce is a Florentine classic)
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Lampradado Florentine style tripe sandwich. Put water in a pot. Add roughly chopped onion, carrot, celery, garlic, bay leaf, and black pepper. Once it starts boiling, add salt. Then drop in the lampford. Simmer gently for about 2 hours until tender. Remove the meat and slice it thinly. Cut the bread in half and warm the inside slightly. Drizzle a bit of the cooking broth into the bread. This is the big Florentine secret. Place the slices of lampado inside. Spread a spoonful of salsa verde on top. If you like, drizzle a little spicy red sauce.
Dining and Cooking