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 adag
Cuisine: italian
Ingredients: 1000 g beef tripe cleaned, blanched, and trimmed; 1 db yellow onion peeled and quartered; 1 db carrot peeled and roughly chopped; 1 db celery stalk roughly chopped; 1 db tomato halved; 2 gerezd garlic clove smashed; 2 db bay leaf; 0,5 tk. peppercorn; 1 tk. salt; 2 l water; 0,5 csésze parsley fresh, chopped; 0,25 csésze basil fresh, chopped; 1 ek. capers drained; 2 db anchovy fillet; 1 gerezd garlic clove minced; 2 ek. red wine vinegar; 0,25 csésze olive oil; 4 db 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.

Forkin eredeti receptje

Teljes idő: 3 ó 20 p
Adag: 4
Nehézség: Közepes
Adagonként: 639 kcal

Allergéninformáció: a következőket tartalmazhatja: zeller, hal és szulfitok. Allergia esetén mindig ellenőrizd a hozzávalók csomagolását.

Előkészítés

Hozzávalók

tripe

1000 gbeef tripe, cleaned, blanched, and trimmed

broth

1 dbyellow onion, peeled and quartered
1 dbcarrot, peeled and roughly chopped
1 dbcelery stalk, roughly chopped
1 dbtomato, halved
2 gerezdgarlic clove, smashed
2 dbbay leaf
0,5 tk.peppercorn
1 tk.salt
2 lwater

salsa verde

0,5 csészeparsley, fresh, chopped
0,25 csészebasil, fresh, chopped
1 ek.capers, drained
2 dbanchovy fillet
1 gerezdgarlic clove, minced
2 ek.red wine vinegar
0,25 csészeolive oil

serving

4 dbcrusty roll

Eszközök

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

Elkészítés

Lépésről lépésre

1
Rinse the beef tripe thoroughly under cold running water, then cut it into large, manageable pieces.
Körülbelül 5 p
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.
Körülbelül 15 p
3
Return the blanched tripe to the clean pot. Add the onion, carrot, celery, tomato, smashed garlic cloves, bay leaves, peppercorns, and salt.
Körülbelül 5 p
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.
Körülbelül 3 ó
A szakács megjegyzése: 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.
Körülbelül 10 p
6
Slowly drizzle in the olive oil while stirring until the salsa is well combined and has a coarse, saucy consistency.
Körülbelül 2 p
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.
Körülbelül 5 p
8
Thinly slice the cooked tripe against the grain.
Körülbelül 5 p
A szakács megjegyzése: 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.
Körülbelül 2 p
A szakács megjegyzése: 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.
Körülbelül 1 p
A szakács megjegyzése: Serve immediately while warm.

Adagonként

Tápérték

72%Pontszám

Kalória: 639,3kcal
Fehérje: 38,9g
Szénhidrát: 53,1g
Zsír: 21,9g
Rost: 4,1g
Cukor: 6,4g

A receptben szereplő hozzávalók mennyisége alapján becsülve. Az értékek márkák és helyettesítések szerint eltérhetnek.

Őrizd meg frissen

Tárolás

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

Újramelegítés

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.