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 porcije
Cuisine: italian
Ingredients: 1.000 g beef tripe cleaned, blanched, and trimmed; 1 kom yellow onion peeled and quartered; 1 kom carrot peeled and roughly chopped; 1 kom celery stalk roughly chopped; 1 kom tomato halved; 2 češanj garlic clove smashed; 2 kom bay leaf; 0,5 žličica peppercorn; 1 žličica salt; 2 l water; 0,5 šalica parsley fresh, chopped; 0,25 šalica basil fresh, chopped; 1 žlica capers drained; 2 kom anchovy fillet; 1 češanj garlic clove minced; 2 žlica red wine vinegar; 0,25 šalica olive oil; 4 kom 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.

Izvorni recept autora Forkin

Ukupno vrijeme: 3 h 20 min
Porcije: 4
Težina: Srednje
Po porciji: 639 kcal

Informacije o alergenima: može sadržavati celer, riba i sulfiti. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.

Priprema

Sastojci

tripe

1.000 gbeef tripe, cleaned, blanched, and trimmed

broth

1 komyellow onion, peeled and quartered
1 komcarrot, peeled and roughly chopped
1 komcelery stalk, roughly chopped
1 komtomato, halved
2 češanjgarlic clove, smashed
2 kombay leaf
0,5 žličicapeppercorn
1 žličicasalt
2 lwater

salsa verde

0,5 šalicaparsley, fresh, chopped
0,25 šalicabasil, fresh, chopped
1 žlicacapers, drained
2 komanchovy fillet
1 češanjgarlic clove, minced
2 žlicared wine vinegar
0,25 šalicaolive oil

serving

4 komcrusty roll

Oprema

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

Postupak

Korak po korak

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

Po porciji

Nutritivne vrijednosti

72%Ocjena

Kalorije: 639,3kcal
Bjelančevine: 38,9g
Ugljikohidrati: 53,1g
Masti: 21,9g
Vlakna: 4,1g
Šećeri: 6,4g

Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.

Pravilno čuvanje

Čuvanje

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

Podgrijavanje

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.