Get a taste of Florence at home with this Lampredotto Sandwich, a Florentine street food classic that’s all about the flavors of cow offal!

In a kitchen setting, a Panino col Lampredotto sits invitingly on a plate. This sandwich showcases thinly sliced, succulent beef tripe in a deep brown shade, tucked within a lightly toasted, crusty bun. The tripe's soft, melt-in-your-mouth texture beautifully contrasts the bun's crisp exterior. A bright green, herb-infused sauce complements the sandwich, lending a fresh, mildly spicy flavor. Notably, the bread's inner crumb deliciously absorbs the savory juices from the tripe's cooking broth.

Lampredotto Sandwich Homemade | Florentine Delight

Guido Pasquariello

A Florentine delicacy – the Lampredotto Sandwich, made with tender lampredotto (cow's fourth stomach) and served in a crusty roll, dip it in savory broth and top it with a zesty parsley green sauce for a truly authentic Tuscan experience.

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Prep Time 5

Cook Time 1 30

Course Snack

Cuisine Italian

Servings 4

Equipment

Large pot
Blender

Ingredients

1.3 lbs lampredotto cow’s fourth stomach
4 Round sandwich with soft crumb
1 carrot
1 yellow onion
1 celery stalk
1 bay leaf
1 tbsp tomato paste

For the Parsley Green Sauce:

3.5 oz parsley
2 tsp capers desalted
2 ½ tbsp extra virgin olive oil
2 tsp white vinegar
1 garlic clove
1 oz stale bread
2 anchovy fillets
A pinch of chili pepper optional

Instructions

Cook Lampredotto: In a pot with cold water, add tomato paste, roughly chopped carrot, celery, and onion. Bring to a boil, add lampredotto, and cook for 90 mins. Let it cool in its broth for maximum flavor.
1.3 lbs lampredotto, 1 carrot, 1 yellow onion, 1 celery stalk, 1 tbsp tomato paste
Slice Lampredotto: After an hour and a half of cooking, drain the lampredotto and roughly cut it into tiny strips. Kept the broth apart!
Make Parsley Sauce: In a blender, combine parsley, capers, bay leaf, stale bread, anchovy fillets, garlic and vinegar. Blend while slowly adding olive oil to achieve a creamy consistency.
1 bay leaf, 3.5 oz parsley, 2 tsp capers, 2 ½ tbsp extra virgin olive oil, 2 tsp white vinegar, 1 garlic clove, 1 oz stale bread, 2 anchovy fillets, A pinch of chili pepper
Assemble Sandwich: Dip the top part of the sandwich in the lampredotto broth. Add shredded lampredotto to the sandwich and top with parsley green sauce as desired. Serve hot! It's not in the traditional recipe, but I like to add a bit of mildly spicy sun-dried tomato sauce.
4 Round sandwich with soft crumb

Notes

If you’re not planning to eat the lampredotto right away, leave it immersed in its cooking broth for storage. You can also choose to serve it on a serving dish, sprinkled with green sauce, and let your guests help themselves to the bread of their choice.
For an authentic taste, use high-quality ingredients and follow the cooking times precisely.
Adjust the spiciness of the sauce with chili pepper to your liking.

Savoring the Streets of Florence: Lampredotto Sandwich

Experience a staple of Florentine cuisine with the Lampredotto Sandwich. This iconic Florentine fare, crafted from the cow’s fourth stomach, offers a flavor reminiscent of tripe. It’s a foray into Florence’s traditional offal dishes!

This beloved sandwich is more than just food; it’s a slice of Florence’s culture. With numerous variations found in the city, every local has their favorite Lampredotto vendor, known as “Trippaio.” These vendors, along with food trucks, infuse Florence’s streets with enticing aromas.

Traditionally, the sandwich involves briefly dipping the bread in the cooking broth, then loading it with a vibrant green sauce made from parsley, vinegar, bread, anchovies, and olive oil. Gourmet versions add an extra twist with vegetables, pecorino cheese, and other delectable ingredients.

Panino con Lampredotto isn’t just a meal; it’s an experience. Available at various stands and food trucks, particularly in bustling squares and markets, it’s a fast, budget-friendly delight perfect for on-the-go enjoyment.

Indulge in this unique sandwich, where the soft bread complements the tender lampredotto and zesty sauce, creating a symphony of flavors in each bite.

For more on traditional dishes from Florence visit here.