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 porsjoner
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 fedd garlic clove smashed; 2 stk. bay leaf; 0,5 ts peppercorn; 1 ts salt; 2 l water; 0,5 kopp parsley fresh, chopped; 0,25 kopp basil fresh, chopped; 1 ss capers drained; 2 stk. anchovy fillet; 1 fedd garlic clove minced; 2 ss red wine vinegar; 0,25 kopp 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 oppskrift av Forkin

Total tid: 3 t 20 min
Porsjoner: 4
Vanskelighetsgrad: Middels
Per porsjon: 639 kcal

Allergeninformasjon: kan inneholde selleri, fisk og sulfitter. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

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 feddgarlic clove, smashed
2 stk.bay leaf
0,5 tspeppercorn
1 tssalt
2 lwater

salsa verde

0,5 koppparsley, fresh, chopped
0,25 koppbasil, fresh, chopped
1 sscapers, drained
2 stk.anchovy fillet
1 feddgarlic clove, minced
2 ssred wine vinegar
0,25 koppolive oil

serving

4 stk.crusty roll

Utstyr

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

Fremgangsmåte

Trinn for trinn

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

Per porsjon

Næringsinnhold

72%Poengsum

Kalorier: 639,3kcal
Protein: 38,9g
Karbohydrater: 53,1g
Fett: 21,9g
Fiber: 4,1g
Sukker: 6,4g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

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

Oppvarming

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.