Lampredotto Sandwich

History

The lampredotto sandwich is one of the oldest and most beloved street foods of Florence, sold from mobile carts called 'trippaio' that have dotted the city's streets and markets for centuries. Lampredotto — the fourth and final stomach of the cow, considered the most tender and flavorful — is slow-braised in broth with tomato, onion, celery and parsley until silky and rich. The soft semelle roll is dipped in the cooking broth before being filled, then topped with a bright, garlicky salsa verde and a spoonful of spicy red sauce. It is the definitive Florentine street sandwich, fiercely local and deeply satisfying.

Ingredients

• Semelle roll (soft Florentine bread roll)
• Lampredotto (cow's fourth stomach)
• Beef or vegetable broth
• Tomato
• Onion
• Celery
• Parsley
• Salsa verde (parsley, garlic, capers, olive oil, anchovy)
• Spicy red chili sauce
• Salt and black pepper

How to Make

1. 1Rinse and clean the lampredotto thoroughly, then place in a pot with broth, tomato, onion, celery and parsley.
2. 2Simmer low and slow for 1.5–2 hours until tender and richly flavored.
3. 3Slice the cooked lampredotto into strips.
4. 4Split a semelle roll and dip the top half briefly into the hot broth to soften ('bagnato').
5. 5Fill with sliced lampredotto, spoon over salsa verde and chili sauce.
6. 6Serve immediately, ideally standing at the cart.

Known for it

• Da NerbonePiazza del Mercato Centrale, 50123 Firenze FI, Italy