Photograph of the finished Lampredotto

Italy · Bánh mì kẹp dạ dày bò Lampredotto

Lampredotto

3 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef omasum tripe Beef omasum tripe 3.5 lb
  • Photograph of Bread Bread 4 loaves
  • Photograph of Tomato Tomato 8
  • Photograph of Celery Celery 11.3 oz
  • Photograph of Carrot Carrot 2
  • Photograph of Parsley Parsley 5.6 oz
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Olive oil Olive oil ¾ cup
  • Photograph of Dried chillies Dried chillies 12
  • Photograph of Onion Onion 2

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.

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