Tuscan Lampredotto Sandwich
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.
O rețetă originală de Forkin
- Durată totală
- 3 ore 20 min.
- Porții
- 4
- Dificultate
- Medie
- Per porție
- 639 kcal
Informații despre alergeni: poate conține țelină, pește și sulfiți. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
tripe
- 1.000 gbeef tripe, cleaned, blanched, and trimmed
broth
- 1 buc.yellow onion, peeled and quartered
- 1 buc.carrot, peeled and roughly chopped
- 1 buc.celery stalk, roughly chopped
- 1 buc.tomato, halved
- 2 cățelgarlic clove, smashed
- 2 buc.bay leaf
- 0,5 lingurițăpeppercorn
- 1 lingurițăsalt
- 2 lwater
salsa verde
- 0,5 canăparsley, fresh, chopped
- 0,25 canăbasil, fresh, chopped
- 1 lingurăcapers, drained
- 2 buc.anchovy fillet
- 1 cățelgarlic clove, minced
- 2 lingurăred wine vinegar
- 0,25 canăolive oil
serving
- 4 buc.crusty roll
Ustensile
strainer · large pot · spoon · small bowl · cutting board · knife
Mod de preparare
Pas cu pas
- 1
Rinse the beef tripe thoroughly under cold running water, then cut it into large, manageable pieces.
Aproximativ 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.
Aproximativ 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.
Aproximativ 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.
Aproximativ 3 ore
Nota bucătarului: 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.
Aproximativ 10 min.
- 6
Slowly drizzle in the olive oil while stirring until the salsa is well combined and has a coarse, saucy consistency.
Aproximativ 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.
Aproximativ 5 min.
- 8
Thinly slice the cooked tripe against the grain.
Aproximativ 5 min.
Nota bucătarului: 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.
Aproximativ 2 min.
Nota bucătarului: 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.
Aproximativ 1 min.
Nota bucătarului: Serve immediately while warm.
Per porție
Valori nutriționale
- Calorii
- 639,3kcal
- Proteine
- 38,9g
- Carbohidrați
- 53,1g
- Grăsimi
- 21,9g
- Fibre
- 4,1g
- Zahăr
- 6,4g
Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.
Păstrează gustul bun
Store leftover tripe and salsa verde separately in airtight containers in the refrigerator.
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.