If you’re wondering what’s the most typical Florentine dish, panini di lampredotto will always pop up in the conversation. It’s one of the most popular street food dishes in Florence but you can also prepare this delicious snack at home. Just follow our quick & east lampredotto recipe.
What is Lampredotto?
Panini di lampredotto is a sandwich that consists of tripe, made from cow’s fourth stomach cooked in a variety of ways but usually topped with salsa verde. The trip consists of two separate layers of meat; one lean, dark and flavorful, and one pale, fatty, and relatively blunt. The meat is prepared in a broth similarly like the shkembe chorba (tripe soup) we previously featured on our website. Once ready, the meat is added in a sandwich and topped with some delicious salsa verde (and yes, we’ll show you how to do that too).
The dish originates from the city of Florence and dates back to Medieval times but more about that in the next section of this post…
Short Lampredotto History
In Florence, lampredotto has been one of the most popular quick meals for ages. Because of its affordable price, lampredotto has traditionally been labeled as a working-class meal. So, I guess we can refer to lampredotto as “fast food of the renaissance era”. The delicious sandwich quickly grew in popularity and became very famous in Florence and subsequently, in other cities in Italy as well.
The name lampredotto comes from the word lampreda that derives from lamprey, a breed of eel that once inhabited the waters of the Arno River and was a dish for rich people that most ordinary people couldn’t afford. The tripe has a similar texture and slightly resembles eel meat but the name was given as an emulation, showcasing that good, old Florentine sense of humor.
With the change of the look of the city, the lampredotto slightly lost its popularity in the mid-20th century and the number of lampredotto stands decreased to only a handful even though they were getting the main ingredient for the lampredotto recipe (tripe) for free because most meat shops would discard these parts anyway. However, today lampredotto has become a real gastronomic treat and no trip to Florence is complete without tasting this delicious sandwich.
As Florentines say it, in Florence, lampredotto is an institution as loved and respected as Il Duomo and Dante.
Where to get it?
If you want to have the authentic version of this dish in Florence, you can find the best lampredotto at the stalls near Via Pellicceria near Fontana del Procellino or at the stall near the House of Dante. Today, you can even find this delicious sandwich in fancy restaurants but honestly, they can’t compare with the street food version and seeing the lampredotto being prepared in front of your eyes.
If you want to prepare it at home, you can probably purchase a tripe at a local meat shop. However, if you can’t find it, it’s probably a good idea to befriend a butcher and ask for some high-quality tripe. Just keep in mind that portions of tripe are rarely sold and you would have to buy the whole thing. As a measure, 1 kg of tripe is enough for 8-9 hearty sandwiches. If that’s too much, you can always freeze the rest and save it for a future occasion or perhaps experiment with it and prepare lampredotto ravioli or lampredotto risotto.
Personally, I love making lampredotto at home because I can prepare it as I want to, make the sauce extra spicy, and serve it with what I want (it tastes surprisingly good with some sautéed baked potatoes).
Serving & Cooking Tips
The traditional lampredotto recipe includes serving the lampredotto in a Tuscan saltless bread and seasoning the sandwich with chili oil or salsa verde, pepper, salt, parsley, garlic, and capers. Just like most dark meats, this delicious tripe sandwich goes great with some red wine. As for the lampredotto recipe, you need to cook three separate things; the bread, the lampredotto, and the salsa verde.
- 1 kg Tripe
- 3 Litres Water
- 1 Large Onion
- 1 Large Tomato
- 1 Carrot
- 5 Black Peppercorns
- 1 Stalk Celery
- 2 Tablespoon Salt
- 1 Small Onion Cubed
- 1 Garlic Clove
- 2-3 Basil Leaves
- 1/2 Stems Parsley
- Olive Oil
- 3 Tablespoons Capers
- 2 Tiny Anchovies
- 1 Teaspoon Lime Juice
- 4 Large Unsalted Bread Buns
1.1 Chop the vegetables and add them to the water.
1.2 Season the broth with salt and peppercorns and cook for 10-15 minutes.
1.3 Add the lampredotto and cook it covered with a lid until it becomes soft. This should take between 40 and 60 minutes.
1.4 Make sure the lampredotto is submerged under the stew all the time.
1.5 Keep the lampredotto warm and in the broth until it becomes time to use it.
The Salsa Verde
2.1 Chop the vegetables, herbs, and anchovies together and
add some lime juice and olive oil.
2.2 Mix everything until you get a paste-like consistency.
2.3 Taste and see if anything else needs to be added. The sauce needs to be green, so if it’s not green enough, add more parsley. This is the main ingredient of salsa verde.
2.4 Season with salt and pepper
Assembling the sandwich
3.1 Take a big piece of lampredotto out from the pot and chop it into tiny pieces.
3.2 Split the bread buns in half and take some of the bread in the middle out to make space for the filling
3.3 Add three tablespoons of salsa verde (on the lampredotto) per sandwich and season with more salt and pepper.
3.4 Optional: Dip the top half of the sandwich into the broth to add some flavor, serve, and enjoy!
Serving Size:1 Sandwich
Amount Per Serving: Calories: 465Total Fat: 27gSaturated Fat: 9.2gTrans Fat: 0gUnsaturated Fat: 2.3gCholesterol: 60.4mgSodium: 745mgCarbohydrates: 42gNet Carbohydrates: 42gFiber: 3.9gSugar: 7.5gProtein: 18.2g
Products used for this lampredotto recipe
Did you like our lampredotto recipe? Would you ever try this? Feel free to share your thoughts in the comments!
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