Lampredotto Sandwich
A classic Florentine street food sandwich made with the fourth stomach of a cow, slow-cooked in broth and served on a crusty bread roll. It is typically seasoned with salsa verde (parsley sauce) and chili oil.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Mercato Centrale
Lampredotto's origins can be traced back to medieval Florence, a time when resourceful Florentines, particularly the working class, sought affordable and nutritious meals. Using offal, specifically the fourth stomach of the cow (abomasum), they developed a slow-cooking method in broth to tenderize the meat and create a flavorful dish. The dish became a staple street food, passed down through generations.
Lampredotto is deeply ingrained in Florentine culture as a symbol of working-class heritage and culinary resourcefulness. It's more than just food; it's a part of the city's identity and a testament to its history.
Street Food Staple
Lampredotto is predominantly sold from 'trippai' (tripe stands or food trucks) scattered throughout Florence. These stands are often family-run businesses, passed down through generations, further solidifying the dish's cultural significance.
A Taste of Florence
For many Florentines, Lampredotto is a taste of home and a nostalgic reminder of their cultural roots. It's a dish that connects them to their city's past and present.
Beyond Culinary Tourist Attraction
While popular with tourists seeking an authentic Florentine experience, Lampredotto remains a beloved and frequently consumed food by locals. The tradition goes well beyond being just something for visitors. It's ingrained into the daily lives of Florentines.
Lampredotto offers a complex and savory flavor profile, balanced by herbaceous and spicy notes. The slow-cooked abomasum provides a rich, beefy taste and a unique texture.
The dominant flavor is rich and beefy, derived from the slow-cooked abomasum (fourth stomach of the cow). The long cooking time in vegetable broth infuses the meat with savory depth. Salsa verde, made with parsley, garlic, and olive oil, provides a fresh, herbaceous counterpoint. Chili oil adds a spicy kick that enhances the overall experience. The crusty bread roll soaks up the flavorful broth, complementing the meat and sauces.
Ask for 'Bagnato'
Order your sandwich 'bagnato' (wet) to have the top half of the bread roll dipped in the cooking broth. This adds extra flavor and moisture to the sandwich.
Customize Your Spice Level
Don't be afraid to adjust the amount of chili oil to your preference. Trippai are usually happy to add more or less depending on your taste.
Try Both Variations
While usually served with salsa verde and chili oil, some trippai offer other variations. Try exploring different topping combinations for a unique experience.
Go Early
Popular trippai can run out of Lampredotto, especially later in the day. Visiting during lunchtime ensures you get the freshest and best selection.
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