Re-cooked lampredotto (one
of the cows pre-stomachs) from the tripe seller in Via dellAriento.
- 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
- 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.