Florentine Street Cart Lampredotto Sandwich

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A classic Florentine street-food experience built around slow-braised beef abomasum tripe, layered on Tuscan schiacciata with a punchy raw parsley-caper sauce and a drizzle of chili oil. The signature move is dipping the bread in the simmering cooking broth before filling, keeping every bite moist and intensely savory.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 32 gFat
• 8 gSaturated Fat
• 38 gCarbs
• 4 gFiber
• 5 gSugar
• 36 gProtein
• 1180 mgSodium
• 720 mgPotassium
• 180 mgCalcium
• 5.5 mgIron
• 28 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the braised tripe and broth

• 2 lbs beef abomasum (fourth stomach), thoroughly cleaned
• 2 yellow onions, halved
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 4 garlic cloves, crushed
• 2 ripe tomatoes, quartered
• 1 bunch flat-leaf parsley stems
• 2 bay leaves
• 1 tsp black peppercorns
• 2 tbsp sea salt

For the salsa verde cruda

• 1 cup flat-leaf parsley leaves, packed
• 3 tbsp salt-packed capers, rinsed
• 4 oil-packed anchovy fillets
• 1 small garlic clove
• 1 hard-boiled egg yolk
• 1/2 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp fresh lemon juice

For assembling the panino

• 4 small schiacciata rolls (Tuscan flatbread)
• 1/2 white onion, very thinly sliced
• 2 tbsp chili-infused olive oil
• 2 cups reserved simmering broth for dipping

Directions

1. Place the cleaned abomasum in a large pot, cover with cold water, bring to a boil for 5 minutes, then drain and rinse well to remove any bitterness.
2. Return the tripe to the clean pot and add the onions, carrots, celery, garlic, tomatoes, parsley stems, bay leaves, peppercorns, and salt. Cover with 8 cups of water and bring to a gentle simmer.
3. Cook uncovered at a low simmer for 3 hours, skimming any foam, until the tripe is fork-tender and a knife slides in without resistance. Reserve the broth and keep it at a bare simmer.
4. Meanwhile, make the salsa verde: finely mince the parsley, capers, anchovies, and garlic together on a wooden board until they form a coarse paste.
5. Transfer the paste to a bowl, mash in the egg yolk, then whisk in the olive oil, red wine vinegar, and lemon juice until emulsified. Set aside at room temperature.
6. Lift the tripe from the broth and slice across the grain into thin 1/8-inch strips. Keep them warm in a small ladleful of the simmering broth.
7. Slice each schiacciata roll horizontally and lightly toast the cut sides. Just before filling, dip each half quickly into the hot broth so the bread becomes glossy and saturated (the true street-cart method).
8. Pile a generous mound of sliced tripe on the bottom half of each roll, scatter with raw sliced onion, spoon over a heaping tablespoon of salsa verde cruda, and finish with a drizzle of chili oil.
9. Close the panino, press gently, and serve immediately with a small bowl of the hot broth alongside for dipping the sandwich as you eat.

Cook’s Notes

• The tripe is ready when a paring knife meets zero resistance; undercooked abomasum is chewy and unpleasant.
• Always ask your butcher specifically for lampredotto or the fourth stomach (abomasum); honeycomb tripe is a different cut and not traditional here.
• Salsa verde cruda loses color quickly, so make it no more than 2 hours ahead and cover with a thin film of olive oil.
• If schiacciata is unavailable, use a soft Tuscan round roll or a ciabatta piece trimmed to sandwich size.
• For a more luxurious version, add a thin layer of stracchino or fresh pecorino spread to the bread before adding the tripe.

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