Lampredotto

Method

1. 1 Wash the beef tripe several times with salt and vinegar, then blanch it for 10 minutes and rinse again.
2. 2 Simmer beef tripe with tomatoes, celery, carrots, and onions for 2 hours and 30 minutes, until it can be easily cut with a spoon.
3. 3 Blend parsley with garlic, dried chilies, and olive oil to make salsa verde, without adding vinegar so the sauce doesn't overpower the main ingredients.
4. 4 Cut the beef tripe into strips, then dip it back into the hot broth to let it absorb the water.
5. 5 Dip the top half of the loaf into boiling water for 3 seconds—that's how you eat lampredotto in Florence.
6. 6 Place the beef tripe between the tortillas, drizzle with salsa verde and a ladleful of broth, then eat immediately.

With an appliance

• Pressure cooker 1 hr 40 min

  Replace step 2: simmer under high pressure for 55 minutes, then release the pressure naturally; the broth will be richer, so add 300 ml of water.