Main CourseLunch

Tuscan Lampredotto Sandwich

Name: Tuscan Lampredotto Sandwich
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4 portioner
Cuisine: italian
Ingredients: 1.000 g beef tripe cleaned, blanched, and trimmed; 1 stk. yellow onion peeled and quartered; 1 stk. carrot peeled and roughly chopped; 1 stk. celery stalk roughly chopped; 1 stk. tomato halved; 2 fed garlic clove smashed; 2 stk. bay leaf; 0,5 tsk. peppercorn; 1 tsk. salt; 2 l water; 0,5 kop parsley fresh, chopped; 0,25 kop basil fresh, chopped; 1 spsk. capers drained; 2 stk. anchovy fillet; 1 fed garlic clove minced; 2 spsk. red wine vinegar; 0,25 kop olive oil; 4 stk. crusty roll

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.

En original opskrift af Forkin

Tid i alt: 3 t. 20 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 639 kcal

Allergenoplysninger: kan indeholde selleri, fisk og sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

tripe

1.000 gbeef tripe, cleaned, blanched, and trimmed

broth

1 stk.yellow onion, peeled and quartered
1 stk.carrot, peeled and roughly chopped
1 stk.celery stalk, roughly chopped
1 stk.tomato, halved
2 fedgarlic clove, smashed
2 stk.bay leaf
0,5 tsk.peppercorn
1 tsk.salt
2 lwater

salsa verde

0,5 kopparsley, fresh, chopped
0,25 kopbasil, fresh, chopped
1 spsk.capers, drained
2 stk.anchovy fillet
1 fedgarlic clove, minced
2 spsk.red wine vinegar
0,25 kopolive oil

serving

4 stk.crusty roll

Udstyr

strainer · large pot · spoon · small bowl · cutting board · knife

Fremgangsmåde

Trin for trin

1
Rinse the beef tripe thoroughly under cold running water, then cut it into large, manageable pieces.
Ca. 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.
Ca. 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.
Ca. 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.
Ca. 3 t.
Kokkens 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.
Ca. 10 min.
6
Slowly drizzle in the olive oil while stirring until the salsa is well combined and has a coarse, saucy consistency.
Ca. 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.
Ca. 5 min.
8
Thinly slice the cooked tripe against the grain.
Ca. 5 min.
Kokkens 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.
Ca. 2 min.
Kokkens 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.
Ca. 1 min.
Kokkens note: Serve immediately while warm.

Pr. portion

Næringsindhold

72%Score

Kalorier: 639,3kcal
Protein: 38,9g
Kulhydrat: 53,1g
Fedt: 21,9g
Kostfibre: 4,1g
Sukker: 6,4g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover tripe and salsa verde separately in airtight containers in the refrigerator.

Genopvarmning

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.