Lampredotto
Lampredotto is a culinary specialty from the Tuscan city of Florence . The dish is related to the tripe (ital. Trippa ), however, it does not consist of rumen , reticulated and leaf gizzards , but of the darker and more tender abomasum of beef.
The culinary use of this innards in Italy is almost exclusively limited to the city of Florence. The abomasum is cooked in a broth with tomatoes, onions and parsley. Then it is either served in the style of bollito misto or, in a typical Florentine way, eaten as a snack. This is traditionally offered in Florence by the tripe sellers ( trippai ), next to the main dish tripe Florentine style . The lampredotto is cut into small pieces and filled into round rolls ( panino ). As a condiment, you can usually choose between green herb sauce or hot sauce. A good companion is a glass of young Chianti wine .
There are around 10 trippai in downtown Florentine today .
