The History of Bambi Trippa e Lampredotto: A Family Legacy
Being a Trippaio: A Craft Rooted in Tradition
Being a trippaio is more than just selling tripe and offal. It means overseeing every step of the process, from raw ingredient to the final dish, while preserving the deep-rooted traditions that define this unique craft.
The Florentine Trippaio: A Street Food Heritage
The tripe maker is in front of his cart; smoking the freshly boiled lampredotto in the pan; the neighborhood boys crowd around him with crusty bread in their hands, for breakfast: they clean their fingers on the bottom of their trousers to help themselves with a pinch of salt.
(Il Quartiere, Vasco Pratolini)
The Beginnings: Guido Bambi and the San Frediano Workshop
We have many stories to tell. We say it with pride: we live and breathe tripe and offal. And not just recently – this tradition dates back to the 19th century, when Guido Bambi, known as “Il Mori,” opened his tripe workshop in Via di Camaldoli, in the heart of San Frediano. From that moment on, generations of the Bambi family – sons, grandsons, and great-grandsons – have proudly carried on this culinary legacy.
Hard Times and Challenges of the 20th Century
Over more than a century, we have faced many challenges. People used to line up in front of Dino Bambi’s workshop to collect flasks of tripe broth for their soups. His brother, Guerrando, known as “Il Fioco,” would recall the days when he used to pick up tripe from the Leopolda station, even as German troops patrolled the area during World War II. Then came the 1966 Florence flood, the strict hygiene regulations of the 1970s, and finally, the modern evolution of our family business with the union of the Bambi and Trapani families.
The Trapani Connection: Two Families, One Tradition
The Trapani family became part of our story when Antonio Trapani married Grazia Bambi, daughter of Guerrando. Initially working in the family tripe workshop, Antonio later took on the distribution of raw ingredients, founding Tripperia Trapani Antonio e Figli in 1978.
In the 2000s, his son, Tiziano Trapani, established Nuova Tripperia Fiorentina, moving production to Barberino del Mugello. Today, along with his sons Tommaso and Giacomo, he continues to honor and uphold the family’s legacy.
Keeping Tradition Alive: Lampredotto, Tripe, and Offal
Today, Bambi Trippa e Lampredotto continues to thrive at its historic stalls in Mercato Centrale Firenze and the Gigli Shopping Center. More than just a name, it represents the living memory of two families, a profession rich in history, and a selection of unique dishes such as lampredotto, tripe, and other offal-based specialties of Florentine and Tuscan cuisine.
Discover More About Our Tradition
Want to dive deeper into our roots and what makes our dishes so special? Explore our culinary heritage:
- Discover the original lampredotto recipe.
- Learn what tripe really is and why it’s a beloved dish in Florence.
- Explore the culture of offal and its significance in Tuscan cuisine.
And even after more than 130 years of history, as we like to say in Florence: i’ meglio l’ha ancora da venire (the best is yet to come)!
