Tuscan Lampredotto Sandwich
This recipe recreates the classic Florentine street food sandwich, featuring thinly sliced slow-cooked beef tripe simmered in an aromatic broth. The tripe is served on a crusty roll, often dipped in the cooking broth and topped with a vibrant salsa verde.
An original recipe by Forkin
- Total time
- 3 hr 20 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 639 kcal
Allergen information: may contain celery, fish, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
tripe
- 1,000 gbeef tripe, cleaned, blanched, and trimmed
broth
- 1 pcsyellow onion, peeled and quartered
- 1 pcscarrot, peeled and roughly chopped
- 1 pcscelery stalk, roughly chopped
- 1 pcstomato, halved
- 2 clovegarlic clove, smashed
- 2 pcsbay leaf
- 0.5 tsppeppercorn
- 1 tspsalt
- 2 lwater
salsa verde
- 0.5 cupparsley, fresh, chopped
- 0.25 cupbasil, fresh, chopped
- 1 tbspcapers, drained
- 2 pcsanchovy fillet
- 1 clovegarlic clove, minced
- 2 tbspred wine vinegar
- 0.25 cupolive oil
serving
- 4 pcscrusty roll
Equipment
strainer · large pot · spoon · small bowl · cutting board · knife
The method
Step by step
- 1
Rinse the beef tripe thoroughly under cold running water, then cut it into large, manageable pieces.
About 5 min
- 2
Place the tripe in a large pot and cover with fresh cold water. Bring to a boil and cook for 10 minutes, then drain and rinse again. This helps to further clean the tripe.
About 15 min
- 3
Return the blanched tripe to the clean pot. Add the onion, carrot, celery, tomato, smashed garlic cloves, bay leaves, peppercorns, and salt.
About 5 min
- 4
Pour in the water, ensuring the tripe is fully submerged. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for at least 3 hours, or until the tripe is very tender.
About 3 hr
Cook’s note: Check occasionally and add more hot water if needed to keep the tripe submerged.
- 5
While the tripe simmers, prepare the salsa verde. In a small bowl, combine the chopped parsley, basil, drained capers, anchovy fillets, minced garlic, and red wine vinegar.
About 10 min
- 6
Slowly drizzle in the olive oil while stirring until the salsa is well combined and has a coarse, saucy consistency.
About 2 min
- 7
Once the tripe is tender, remove it from the broth and let it cool slightly. Strain the cooking broth and discard the vegetables and aromatics.
About 5 min
- 8
Thinly slice the cooked tripe against the grain.
About 5 min
Cook’s note: Slicing thinly makes it easier to eat in a sandwich.
- 9
Warm the crusty rolls. Briefly dip the cut side of the top half of each roll into the warm strained cooking broth.
About 2 min
Cook’s note: This adds moisture and flavor to the bread.
- 10
Pile a generous amount of sliced tripe onto the bottom half of each roll. Top with a spoonful of salsa verde and cover with the broth-dipped top half.
About 1 min
Cook’s note: Serve immediately while warm.
Per serving
Nutrition
- Calories
- 639.3kcal
- Protein
- 38.9g
- Carbs
- 53.1g
- Fat
- 21.9g
- Fibre
- 4.1g
- Sugar
- 6.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover tripe and salsa verde separately in airtight containers in the refrigerator.
Gently reheat the tripe in a saucepan with a little of the reserved broth until warmed through. The salsa verde should be served at room temperature.
More recipes
All recipesmain course
Pollo A La Brasa
This is a home-friendly version of the famous Peruvian roasted chicken, known for its incredibly flavorful marinade and crispy, dark skin. A blend of spices, chili paste, and vinegar creates a smoky, tangy crust while the meat stays juicy inside. It's a fantastic centerpiece for a meal, often served with french fries and a creamy dipping sauce.
1 hr 45 minside dish
Himbasha (Ethiopian Flatbread)
Experience the warm, inviting flavors of Ethiopia with this traditional Himbasha flatbread. Subtly spiced with cardamom and adorned with nigella and sesame seeds, this soft, slightly chewy bread features a beautiful scored pattern, making it a delightful centerpiece for any meal or gathering.
2 hr 45 min 326 kcalside dish
Parippu Curry
This comforting Sri Lankan lentil curry is a staple, made with red lentils cooked until tender in a fragrant coconut milk broth. It's mildly spiced and incredibly creamy, perfect as a side dish with rice or roti. This recipe offers a taste of authentic island flavors.
35 min 552 kcaldessert
Yemas de Santa Teresa
These traditional Spanish confections are delicate, small sweets made primarily from egg yolks and sugar. They have a rich, melt-in-your-mouth texture and a bright, citrusy flavor. Perfect for a sweet treat or after-dinner dessert.
1 hr 35 min 373 kcalmain course
Pasta Pomodoro
This classic Italian pasta dish features a simple, vibrant tomato sauce made with ripe tomatoes, garlic, and fresh basil. It's a quick and satisfying meal that highlights the natural sweetness of fresh ingredients. This version is entirely plant-based, perfect for a light and flavorful dinner.
40 min 457 kcaldessert
Konafa
This traditional Egyptian dessert features shredded phyllo dough, known as konafa pastry, layered with a creamy cheese filling. It's baked to a golden crisp and then drenched in a fragrant, sweet syrup. A delightful treat for any occasion.
1 hr 30 min 1,102 kcallunch
Marinated Baked Tofu
This recipe features firm tofu baked to a golden crisp after soaking in a savory and slightly sweet marinade. It's a versatile protein that can be added to salads, sandwiches, or served as a main course with your favorite sides.
1 hr 10 min 152 kcal