Have you ever wondered what is Lampredotto? Lampredotto is a traditional Tuscan dish originating from the humble Florentine cuisine. It is a flavorful delicacy made with the abomasum, the fourth stomach of a cow, slow-cooked in a rich and savory broth.
Discover everything you need to know about this iconic Florentine recipe with Bambi Trippa e Lampredotto.
Table of Contents:
The History of Lampredotto
Lampredotto has its roots in Tuscan popular cuisine, born as a “poor dish” designed to make use of the parts of the animal that were usually discarded, known as the quinto quarto (offal).
The name “lampredotto” has a fascinating origin. It derives from lampreda, a primitive eel-like fish once abundant in Italian rivers, especially in the Arno. It is said that the lower part of the lampredotto, the gala (discussed below), resembles the mouth of a lampreda. This lampreda was a royal delicacy, something the Florentine populace could not afford. Thus, they coined the name lampredotto to elevate a food that was essential to their survival.
Today, lampredotto, along with tripe, centopelle, and other cuts of the quinto quarto, is enjoying a renaissance. Many renowned chefs and prestigious restaurants are rediscovering this treasure once destined for the lower classes.
What Part Is Lampredotto?
Lampredotto is made from the abomasum, the fourth stomach of a cow. Ruminants have not just one stomach but four, including three forestomachs (rumen, reticulum, and omasum) and the abomasum, where digestion occurs.
Though lampredotto refers to the entire abomasum, it can be divided into two parts: the gala and the spannocchia. The gala, the lower part, is characterized by a layered structure and a bold flavor. The spannocchia, the upper part, is slightly fatter but has a more delicate taste.
Bambi’s Lampredotto Sandwich Recipe
Now, let’s dive into the practical side and discover how Bambi Trippa e Lampredotto transforms simple ingredients into a masterpiece of Tuscan street food: the lampredotto sandwich. This recipe will guide you through recreating this Florentine delight at home.
Ingredients:
- Water
- Lampredotto
- Carrots (roughly chopped)
- Celery (roughly chopped)
- Red onion (roughly chopped)
- Tomato paste
- Coarse salt
- Salt
- Pepper
- Green sauce (salsa verde)
- Spicy sauce
- Rosetta bread roll
Equipment:
- Large pot with lid
- Cutting board
- Chef’s knife
- Serrated knife
Instructions:
Prepare the Broth
Fill a large pot with plenty of cold water. Add celery, carrots, onion, tomato paste, and coarse salt. Bring everything to a boil, then simmer over low heat for about 3 hours with the lid on.
Cook the Lampredotto
After 3 hours, remove the lampredotto from the pot and place it on a cutting board. Using a chef’s knife, cut it into pieces.
Prepare the Bread
Slice the rosetta bread roll in half lengthwise. Remove some of the crumb from the bottom half to make room for the meat. Place the lampredotto pieces inside the bread.
Season and Serve
Season the lampredotto inside the rosetta with plenty of salt and pepper. Add green sauce and spicy sauce to taste. For an extra touch of flavor, dip the top half of the bread lightly in the cooking broth before closing the sandwich.
Wrap and Enjoy
Wrap the sandwich carefully, ensuring the edges are sealed to prevent any contents from spilling during your feast.
Variations and Tips
Bambi Trippa e Lampredotto offers various ways to enjoy this historic dish, catering to both purists and culinary adventurers. The classic version is described above, served in a rosetta roll, seasoned with salt, pepper, and dipped in cooking broth for added flavor (with green and spicy sauces for those who prefer them).
Other seasonal variations we prepare include:
- Lampredotto with Potatoes: Discover the full recipe here
- Lampredotto with Artichokes: A springtime variation featuring artichokes at their peak. Click here to discover the full recipe.
- Lampredotto in Zimino: A winter version cooked with Swiss chard. If you want to discover how to prepare it, click here.
- Lampredotto with Mushrooms. Check out the recipe!
- Lampredotto with Leeks: Find the complete recipe here.
- Lampredotto sbucciato (peeled): NO, IT’S A JOKE. While some peel it, at Bambi we never peel or halve the lampredotto. Discover more about lampredotto sbucciato.
An alternative (though not a true variant) is lampredotto on a plate. For health-conscious customers or those preferring a low-carb approach, this version skips the bread but retains all the flavor of the dish.
Where to Eat It
At Bambi Trippa e Lampredotto, lampredotto is more than just a dish: it’s a symbol, a living tale of Tuscany and its traditions. We invite you to discover or rediscover this extraordinary dish, whether through the classic lampredotto sandwich or one of our reinterpretations.
Visit us at our shops in the Mercato Centrale in Florence and the Banchi del Mercato Centrale at the I Gigli shopping center. These locations blend tradition and creativity to offer an authentic and unforgettable culinary experience.
If you’re traveling through Florence, taste the authentic flavors of lampredotto and Florentine tripe at Bambi and let the genuine taste of Tuscan tradition win you over. We look forward to taking you on an unforgettable gastronomic journey!
