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 servings
Cuisine: italian
Ingredients: 1,000 g beef tripe cleaned, blanched, and trimmed; 1 pcs yellow onion peeled and quartered; 1 pcs carrot peeled and roughly chopped; 1 pcs celery stalk roughly chopped; 1 pcs tomato halved; 2 clove garlic clove smashed; 2 pcs bay leaf; 0.5 tsp peppercorn; 1 tsp salt; 2 l water; 0.5 cup parsley fresh, chopped; 0.25 cup basil fresh, chopped; 1 tbsp capers drained; 2 pcs anchovy fillet; 1 clove garlic clove minced; 2 tbsp red wine vinegar; 0.25 cup olive oil; 4 pcs 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.

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

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

72%Score

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

Storage

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

Reheating

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.