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人分
Cuisine: italian
Ingredients: 1,000 g beef tripe cleaned, blanched, and trimmed; 1 個 yellow onion peeled and quartered; 1 個 carrot peeled and roughly chopped; 1 個 celery stalk roughly chopped; 1 個 tomato halved; 2 片 garlic clove smashed; 2 個 bay leaf; 0.5 小さじ peppercorn; 1 小さじ salt; 2 l water; 0.5 カップ parsley fresh, chopped; 0.25 カップ basil fresh, chopped; 1 大さじ capers drained; 2 個 anchovy fillet; 1 片 garlic clove minced; 2 大さじ red wine vinegar; 0.25 カップ olive oil; 4 個 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によるオリジナルレシピ

合計時間: 3 時間 20 分
人数: 4
難易度: 普通
1人分: 639 kcal

アレルゲン情報： セロリ、魚、亜硫酸塩を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

tripe

1,000 gbeef tripe, cleaned, blanched, and trimmed

broth

1 個yellow onion, peeled and quartered
1 個carrot, peeled and roughly chopped
1 個celery stalk, roughly chopped
1 個tomato, halved
2 片garlic clove, smashed
2 個bay leaf
0.5 小さじpeppercorn
1 小さじsalt
2 lwater

salsa verde

0.5 カップparsley, fresh, chopped
0.25 カップbasil, fresh, chopped
1 大さじcapers, drained
2 個anchovy fillet
1 片garlic clove, minced
2 大さじred wine vinegar
0.25 カップolive oil

serving

4 個crusty roll

調理器具

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

作り方

手順

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

1人分

栄養情報

72%スコア

カロリー: 639.3kcal
たんぱく質: 38.9g
炭水化物: 53.1g
脂質: 21.9g
食物繊維: 4.1g
糖類: 6.4g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

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

温め直し

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.