Lampredotto Sandwiches (Traditional Florentine Dish)
Category: Main Dishes | Serves: 12
Lampredotto, a traditional Florentine street food, is an incredibly flavorful sandwich made with a tender tripe-like beef and aromatic herbs, served on fresh bread and often accompanied by a vibrant salsa verde. It is a quintessential dish of Tuscany that captures the essence of Italian comfort food, bringing rich flavors and satisfying textures to the table. This recipe combines a hearty broth, tender meat, and rustic bread, making it perfect for a casual gathering or family meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Lampredotto (beef tripe) | 1 kg |
| Bread (fresh rolls) | 8 pieces |
| Salsa Verde (green sauce) | To taste |
| Water | 4 liters |
| Carrots | 2 |
| Celery | 2 stalks |
| Yellow Onions | 1 |
| Ripe Tomatoes | 1 |
| Tomato Passata | 700 g |
| Tomato Paste (concentrated) | 65 g |
| Fresh Basil | 1 bunch |
| Fresh Sage | 1 bunch |
| Fresh Mint | 1 bunch |
| Ground Cinnamon | To taste |
| Oregano (dried) | To taste |
| Coarse Sea Salt | To taste |
| Fine Salt | To taste |
| Black Pepper | To taste |
Instructions
-
Prepare the Vegetables: Begin by peeling and roughly chopping the onion. Peel the carrots, trim the ends, and cut them into large chunks. Cut the celery stalks into pieces. Then, quarter the ripe tomato. These vegetables will form the base for your flavorful broth.
-
Cook the Broth: In a large, high-sided pot, add the chopped vegetables along with 4 liters of water. Bring to a boil and then reduce the heat to a simmer. Add the lampredotto (beef tripe) to the pot along with the tomato passata and concentrated tomato paste. Stir to combine.
-
Season the Broth: Add coarse sea salt, freshly ground black pepper, a pinch of dried oregano, and ground cinnamon to the pot. Then, add the fresh basil, sage, and mint to infuse the broth with their aromatic flavors. Stir everything together and let the broth simmer gently with the lid on for about an hour. Donโt worry about skimming the broth during this time.
-
Prepare the Bread: While the broth is simmering, slice the rolls in half. Use your fingers to remove a bit of the breadโs soft center, leaving a sturdy shell. This helps absorb the flavorful broth while maintaining the breadโs structure.
-
Prepare the Lampredotto: After about an hour, your lampredotto should be tender and fully cooked. Remove it from the pot and transfer it to a cutting board or steel tray. Using a sharp knife, slice the lampredotto into small, bite-sized pieces. Be sure to mix the leaner sections with the fattier portions for a perfect balance of texture and flavor.
-
Assemble the Sandwiches: Take the bottom half of each roll and pile the sliced lampredotto on top. Season with a pinch of fine salt, a few cracks of freshly ground black pepper, and a spoonful of salsa verde for added brightness and spice. You can briefly dip the top half of the roll into the flavorful broth to soak up some of the delicious juices.
-
Serve: Place the top half of the roll back on and press gently to help the flavors meld together. Serve your Lampredotto sandwiches immediately while the meat is tender and the bread is warm.
These Lampredotto Sandwiches offer an authentic taste of Florence, perfectly balancing the richness of the beef with the aromatic herbs and vibrant green sauce. Ideal for casual gatherings or street food-inspired meals, they deliver a truly Italian culinary experience right in your kitchen!
