Lampredotto
Florentine dish made of cattle stomachs From Wikipedia, the free encyclopedia
Lampredotto (Italian: [lampreˈdɔtto]) is a typical Florentine dish, made from the fourth and final stomach of cattle, the abomasum.[1]
Lampredotto is derived from the Italian word for lamprey eels, lampreda, as the tripe resembles a lamprey in shape and color.[2]
A sandwich with lampredotto—panino co i' lampredotto—has been described as a "classic Florentine" sandwich[1] and is a traditional regional street food in Florence.[3] Lampredotto is typically slow-cooked in a vegetable broth, seasoned with herbs, chopped,[1] and served in a bread roll.[3] It is often topped with a spicy sauce or a green sauce (salsa verde).[1][3]
The Daily Meal has called lampredotto "a tripe-lover's dream".[4]
See also
Media related to Lampredotto at Wikimedia Commons
References
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