Lampredotto
A traditional Florentine street food sandwich made with the fourth stomach of a cow, slow-cooked in broth and served on a bread roll. Often seasoned with salsa verde and hot sauce.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Lampredotto's origins trace back to medieval Florence, born out of the city's 'cucina povera' (poor cooking) traditions. Offal, like the fourth stomach of a cow, was an affordable and readily available protein source for the working class, demonstrating resourceful cooking and minimization of food waste.
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Lampredotto is more than just a food; it's a symbol of Florentine street food culture, deeply ingrained in the city's history and daily life. It represents a connection to the past, a celebration of simple ingredients, and a communal eating experience.
Street Food Staple
Lampredotto is predominantly found at street food stands and tripe shops (trippaio) throughout Florence, often passed down through generations. These vendors are considered culinary artisans.
Social Gathering
Eating lampredotto is a casual and social activity. Locals and tourists alike gather around tripe stands, sharing stories and enjoying a quick and affordable meal.
Florentine Identity
Lampredotto is a source of pride for Florentines, representing the city's culinary heritage and its working-class roots. It's a dish that transcends social classes and connects people through a shared culinary experience.
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Lampredotto offers a rich and savory flavor profile, enhanced by the slow cooking process and traditional seasonings. The primary flavors are beefy, slightly gamey, and deeply aromatic.
The cooked lampredotto itself boasts a tender yet slightly chewy texture with a concentrated beefy flavor. The broth imparts rich umami notes. Salsa verde contributes freshness with bright herbal notes of parsley, garlic, and vinegar. Hot sauce, often a chili oil, adds a kick and complexity. The bread roll acts as a blank canvas to soak up all the flavorful juices.
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Order 'Panino con Lampredotto'
Ask for a 'panino con lampredotto' for the classic sandwich experience. You can also specify 'con salsa verde e piccante' if you want the traditional green sauce and hot sauce.
Choose your Cut
While the entire fourth stomach is used, different sections offer varying textures. 'Centrino' is the leaner, inner part, while 'spannocchia' is fattier and more flavorful. Ask the vendor for their recommendation or try both.
Soaked Bread
Opt for 'bagnato' (wet) to have the top half of your bread roll dipped in the cooking broth for an extra layer of flavor and moisture.
Find a Reputable Trippaio
Look for tripe stands that are busy and have a good reputation. Ask locals for recommendations on their favorite spots.
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