Lampredotto Florentine Sandwich

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A beloved Florentine street-food classic, the Lampredotto Sandwich features slowly simmered abomasum (the cow's fourth stomach) tucked into a crusty Tuscan roll and topped with vibrant parsley salsa verde and fiery peperoncino oil. Vendors across Florence have been serving this humble yet deeply satisfying sandwich from food carts for over a century, traditionally accompanied by a small cup of the cooking broth for dipping.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 24 gFat
• 6 gSaturated Fat
• 38 gCarbs
• 3 gFiber
• 2 gSugar
• 32 gProtein
• 920 mgSodium
• 480 mgPotassium
• 95 mgCalcium
• 4.5 mgIron
• 14 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the Lampredotto and Broth

• 2 lbs (900 g) cleaned abomasum (lampredotto), thoroughly rinsed
• 1 large yellow onion, peeled and halved
• 2 carrots, peeled and halved
• 2 celery stalks with leaves
• 4 garlic cloves, smashed
• 1 small bunch fresh parsley stems
• 1 bay leaf
• 2 whole cloves
• 1 tsp black peppercorns
• 1/4 cup tomato paste
• 1/2 cup dry white wine
• 2 tbsp sea salt

For the Salsa Verde

• 1 cup packed flat-leaf parsley leaves
• 2 salted anchovy fillets, rinsed
• 1 tbsp capers, rinsed
• 1 small garlic clove
• 1/2 cup extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp fresh lemon juice

For Assembly

• 4 crusty Tuscan rolls (rosette or semellino)
• 3 tbsp extra-virgin olive oil, plus more for drizzling
• 1-2 tsp Calabrian chili paste or peperoncino oil
• Flaky sea salt and freshly ground black pepper

Directions

1. Rinse the abomasum thoroughly under cold running water, rubbing gently to remove any impurities. Place in a large pot, cover with cold water, bring to a boil, and blanch for 5 minutes; drain and rinse well.
2. Return the abomasum to the pot with 8 cups fresh cold water. Add the onion, carrots, celery, garlic, bay leaf, cloves, peppercorns, tomato paste, white wine, and salt. Bring to a gentle boil, skimming any foam that rises.
3. Reduce heat to low and simmer partially covered for 3.5 to 4 hours, until the abomasum is fork-tender. Add the parsley stems during the last 30 minutes. Strain and reserve the broth for dipping.
4. Meanwhile, make the salsa verde: finely chop the parsley, anchovies, capers, and garlic together into a coarse paste. Transfer to a bowl and stir in the olive oil, red wine vinegar, and lemon juice; set aside.
5. Remove the abomasum and rest 10 minutes. Slice across the grain into thin 1/4-inch strips. Warm the slices briefly in a splash of the reserved broth and season with salt and pepper.
6. Slice each Tuscan roll horizontally like a hinge, drizzle cut sides with olive oil, and toast on a hot griddle or under the broiler for 1-2 minutes until just crisp at the edges.
7. Pile the warm lampredotto generously into each roll. Spoon 2 tablespoons of salsa verde over the meat, drizzle with chili oil or dot with chili paste, and finish with flaky salt.
8. Serve immediately with a small cup of the hot strained broth on the side for dipping, Florentine cart-style.

Cook’s Notes

• Source fully cleaned abomasum (lampredotto) from an Italian butcher or specialty supplier; thorough cleaning is essential before cooking.
• Do not rush the simmer – the long, gentle cook is what makes the tripe silky and infuses it with aromatic flavor.
• Always serve a small cup of the strained cooking broth alongside for dipping the sandwich; this is the traditional Florentine presentation.
• Look for authentic Tuscan rosette or semellino rolls – crusty outside with a soft, airy interior, just larger than a dinner roll.
• If abomasum is unavailable, honeycomb tripe (reticulum) is the closest substitute in both flavor and texture.

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