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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.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 1 hour 30 minutes
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.