Florentine slow-cooked beef tripe in a crusty roll with salsa verde and chilli.
Lampredotto is florentine slow-cooked beef tripe in a crusty roll with salsa verde and chilli.
Make Lampredotto when you want a recognisable sandwich with a strong sense of place and a clear balance of bread, filling, moisture, acidity and texture.
lunch, casual dinner, street-food night, weekend cooking and global sandwich tasting menus
Simmer the cleaned tripe gently in seasoned stock with carrot, celery and onion until very tender.
Lift out the tripe and slice or chop into bite-size pieces.
Dip the cut face of each roll briefly into the hot cooking broth.
Fill generously with hot lampredotto.
Finish with salsa verde and chilli, then serve immediately.
Store prepared fillings separately in the refrigerator and assemble as close to serving as possible.
Prepare sauces, pickles and cooked fillings ahead where practical; refresh, reheat or toast just before assembly.
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