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Re-cooked “lampredotto” (one of the cow’s pre-stomachs) from the tripe seller in Via dell’Ariento.

  • 600 grams of ‘lampredotto’ ready cooked, as it is sold by the Florentine tripe sellers
  • stock made from 1 crushed but not divided onion
  • 2 celery stalks
  • 5-6 basil leaves
  • 3-4 squashed cloves of garlic
  • a meat stock cube
  • a spoon of concentrated tomato paste
  • salt
  • olive oil
Put all the ingredients for the stock in a pan with 1 litre of water and bring to the boil. After 4-5 minutes add the ‘lampredotto, adjust the heat to a simmer, and cook covered for about 30minutes. Remove from pan cut into medium sized pieces and arrange on the plates accompanied with boiled potatoes, the vegetable sauce and seasoned with oil.
It is one of the more characteristics of the fillings for Florentine rolls. It is found in all the tripe shops and prepared with little variation in many trattorie, where, contrary to most other offal, it finds favour even with foreigners. Our version aims to contribute a greater aromatic variation and to tenderise it to the maximum. To accompany it, especially lately, a chilly sauce is used as, for example, ‘barroccino’ from via dell’Ariento, in Firenze where the tripe seller, a young girl with a smiling face prepares it exquisitely.

A Giuseppe Alessi recipe
Translated by Gianna Toni

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