In this article for the Chef’s Secrets blog, we’re bringing you the recipe for lampredotto, a traditional Florentine dish, as famous as the equally typical Florentine steak.
The history of the Lampredotto
Florentines have been enjoying lampredotto, this typical local dish, since the 1400s. Made from throwaway scraps, this Florentine delicacy started life as food for the poor. It’s made with tripe, from one of the cow’s four stomachs – the abomasum. Despite this, over the centuries, it’s become a real must of Florentine cuisine, dearly loved by tourists and residents alike. A real institution here in Florence. The name comes from the word ‘lampreda’ meaning lamprey, a highly valued eel that once lived in the waters of the Arno and was eaten by the wealthy. The tripe used for lampredotto is rough in texture and resembles the lamprey eel, which the ordinary people of Florence couldn’t afford. So the name lampredotto, taking its cue from that other expensive and unattainable food, has the double meaning of emulation and teasing, in keeping with the Florentine sense of humor. Lampredotto is traditionally eaten as a sandwich, on a soft white bun, called a semelle. It’s often served with a green sauce (made from parsley, hard boiled egg and capers) and a spicy sauce. Lampredottai (as the lampredotto sellers are known) can be found in their kiosks throughout the streets and squares of Florence making and serving these tasty hot sandwiches. Finding its way into the into the typical Florentine taverns, lampredotto is prepared to the same traditional recipe but served on a plate together with boiled potatoes, green sauce and spicy sauce so that we can enjoy it in comfort.
Level of difficulty: Low
Cooking time: 1 hour 30 minutes
Preparation time: 10 minutes
- Tomato puree
- PepperParsley sauce:
Place the broth ingredients (celery, carrot, onions and tomato puree) and boil in a large saucepan. Wash the lampredotto well and add to the broth. Then add salt and pepper to taste and cook for a good hour. Meanwhile, prepare the green sauce by finely chopping the hardboiled egg, parsley and capers. When the lampredotto is cooked, drain and cut into strips. Serve with the green sauce and spicy sauce.