Lampredotto is a traditional Florentine street food which is considered a fundamental part of Florence's food identity. As is the case with much of typical Tuscan cuisine, it has roots in peasant diets. Typically served as a sandwich and sold at stalls in the streets, it is made from beef tripe, specifically stomach.
The dish is so popular that there is now even an app which can be downloaded to help you locate sellers in the city. While a favourite to locals and passionately backed by food bloggers, critics, chefs and laymen alike, the thought of the contents can put some people off.
The dish is so popular that there is now even an app which can be downloaded to help you locate sellers in the city. While a favourite to locals and passionately backed by food bloggers, critics, chefs and laymen alike, the thought of the contents can put some people off.
If you're brave enough and willing to give it a try, find a villa with internet in Florence and grab a lampredotto sandwich while wandering the historic streets – you're certain to be pleasantly surprised!
As noted, the dish was originally a poor person or workman's sandwich.
By the fifteenth century, however, restaurants were already beginning to sell the sandwich at lunchtimes and by the nineteenth century, coloured stalls which were pushed or cycled from place to place, were dotted across the city.
As noted, the dish was originally a poor person or workman's sandwich.
By the fifteenth century, however, restaurants were already beginning to sell the sandwich at lunchtimes and by the nineteenth century, coloured stalls which were pushed or cycled from place to place, were dotted across the city.
Lampredotto sandwiches are sold at tripe stands called "banchini dei trippai", that sell other tripe-based dishes as well. They keep the tripe hot all day in simmering pots and serve up the items as per your preferences, making each dish up on the spot. Areas such as the San Lorenzo market are certain to be dotted by the sellers and one particular food stall there, Nerbone, reports that they have been making the sandwiches since 1872 – quite the claim and clearly the experts to go to!
In terms of preparation, meat is simmered in a seasoned broth with tomato until tender, cut into slices and served on a large round bun. It can be served simply like this or “wet”, i.e. with the bun dunked in broth too.
The meat is seasoned with salt and pepper and can be garnished with salsa verde (a sauce made of basil, garlic and olive oil plus a vendors own special secret ingredients) or a spicy sauce.
Not only is it tasty, quick and inexpensive but it is also quite a nutritious meal and good for those watching their figures. So, why not give it a try on your next visit to Florence?
In terms of preparation, meat is simmered in a seasoned broth with tomato until tender, cut into slices and served on a large round bun. It can be served simply like this or “wet”, i.e. with the bun dunked in broth too.
The meat is seasoned with salt and pepper and can be garnished with salsa verde (a sauce made of basil, garlic and olive oil plus a vendors own special secret ingredients) or a spicy sauce.
Not only is it tasty, quick and inexpensive but it is also quite a nutritious meal and good for those watching their figures. So, why not give it a try on your next visit to Florence?
Photo credits
picture 1:: Steve Hersey / CC BY 2.0;
picture 2: Fabio Venni / CC BY-SA 2.0
picture 1:: Steve Hersey / CC BY 2.0;
picture 2: Fabio Venni / CC BY-SA 2.0
