Lampredotto

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Ingredients and sandwich
Lampredotto, cooked abomasum
Lampredotto, cooked abomasum
Lampredotto sandwich in 2009
Lampredotto sandwich in 2009
Lampredotto sandwich in 2019
Lampredotto sandwich in 2019

Lampredotto (Italian pronunciation: [lampreˈdɔtto]) is a typical Florentine dish, made from the fourth and final stomach of a cow, the abomasum.[1]

"Lampredotto" is derived from the Italian word for lamprey eels, lampreda, as the tripe resembles a lamprey in shape and color.[2]

A sandwich with lampredotto—panino co i' lampredotto—has been described as a "classic Florentine" sandwich[1] and is a traditional regional street food in Florence.[3] Lampredotto is typically slow-cooked in a vegetable broth, seasoned with herbs, chopped,[1] and served in a bread roll.[3] It is often topped with a spicy sauce or a green sauce (salsa verde).[1][3]

The Daily Meal has called lampredotto "a tripe-lover's dream."[4]

References[edit]

  1. ^ a b c d Ingrid K. Williams, 36 Hours in Florence, Italy, New York Times (September 24, 2014).
  2. ^ Raffaella Leoci, Animal by-products (ABPs): origins, uses, and European regulations, Universitas Studiorum S.r.l. (2014) p. 106.
  3. ^ a b c Street Food Around the World: An Encyclopedia of Food and Culture (eds. Bruce Kraig & Colleen Taylor Sen: ABC-CLIO, 2013), p. 208.
  4. ^ Dan Myers (27 February 2015). "12 Life-Changing Sandwiches You've Never Heard Of". The Daily Meal. Retrieved 2015-03-03.