🇮🇹 Italy · Food
Lampredotto (Florentine Tripe Sandwich)
By eatmundo · July 7, 2026
A true Florentine street food icon, Lampredotto is a hearty sandwich featuring the fourth stomach of a cow, known as the abomasum, slow-cooked in a savory broth until incredibly tender. Served on a crusty Tuscan bun, often dipped in the cooking broth, and topped with vibrant salsa verde or spicy chili oil, it's a unique and intensely flavorful experience.
Ingredients
check them off as you prepareHow to Make It
- 1
Thoroughly rinse 1 kg of fresh lampredotto under cold running water, trimming any excess fat. Place it in a large stockpot with 2 liters of cold water, bringing it to a boil. Skim off any impurities that rise to the surface.
- 2
Add your aromatic vegetables to the pot: 1 large onion (roughly chopped), 1 carrot (chopped), 2 stalks of celery (chopped), 2 cloves of garlic (smashed), a small bunch of parsley, 2 bay leaves, and 10-12 black peppercorns.
- 3
Stir in 1 tablespoon of tomato paste and 1 tablespoon of coarse salt. Reduce the heat to low, cover the pot, and let the lampredotto simmer very gently for 3-4 hours, or until it is fork-tender. Check periodically and add water if needed to keep the lampredotto submerged.
- 4
Once tender, remove the lampredotto from the broth and let it cool slightly. Strain the cooking broth and reserve it. While still warm, slice the lampredotto into thin strips, about 1-2 cm wide.
- 5
Prepare the buns. Take 4 traditional Tuscan 'semelle' buns and slice them horizontally. Briefly dip the top half of each bun into the hot reserved cooking broth – just a quick dip to moisten and warm it, without making it soggy. This is key to the authentic experience.
- 6
Generously fill the bottom half of each bun with the warm, sliced lampredotto. Make sure to pile it high, as this is a substantial sandwich.
- 7
Now for the condiments. Spoon a generous amount of fresh salsa verde (a vibrant parsley-based sauce) over the lampredotto. For those who enjoy a kick, drizzle a bit of spicy chili oil (salsa piccante) on top.
- 8
Place the moistened top half of the bun back on the sandwich. Serve immediately, as the warmth of the lampredotto and the moist bun are essential for the true Florentine street food experience.
Frequently Asked Questions
What part of the animal is lampredotto?+
Lampredotto is made from the abomasum, which is the fourth and final stomach compartment of a cow. It has a distinctive texture and rich flavor when properly cooked.
Where can I buy lampredotto outside of Italy?+
Finding fresh lampredotto can be challenging outside of Italy. Look for specialty butchers or Italian delis that might carry less common offal, or inquire with local farms.
Can I prepare lampredotto in advance?+
Yes, the lampredotto itself can be slow-cooked a day ahead and stored in its broth in the refrigerator. Reheat gently in the broth before slicing and assembling the sandwiches.
What are the traditional condiments for lampredotto?+
The classic condiments are salsa verde (a green sauce made with parsley, capers, anchovies) and salsa piccante (a chili oil), offering a refreshing counterpoint or a spicy kick.
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