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: 1000 g beef tripe cleaned, blanched, and trimmed; 1 kos yellow onion peeled and quartered; 1 kos carrot peeled and roughly chopped; 1 kos celery stalk roughly chopped; 1 kos tomato halved; 2 strok garlic clove smashed; 2 kos bay leaf; 0,5 žlička peppercorn; 1 žlička salt; 2 l water; 0,5 skodelica parsley fresh, chopped; 0,25 skodelica basil fresh, chopped; 1 žlica capers drained; 2 kos anchovy fillet; 1 strok garlic clove minced; 2 žlica red wine vinegar; 0,25 skodelica olive oil; 4 kos 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.

Izvirni recept avtorja Forkin

Skupni čas: 3 h 20 min
Porcije: 4
Zahtevnost: Srednje
Na porcijo: 639 kcal

Informacije o alergenih: lahko vsebuje zelena, ribe in sulfiti. Če imate alergijo, vedno preverite embalažo sestavin.

Priprava

Sestavine

tripe

1000 gbeef tripe, cleaned, blanched, and trimmed

broth

1 kosyellow onion, peeled and quartered
1 koscarrot, peeled and roughly chopped
1 koscelery stalk, roughly chopped
1 kostomato, halved
2 strokgarlic clove, smashed
2 kosbay leaf
0,5 žličkapeppercorn
1 žličkasalt
2 lwater

salsa verde

0,5 skodelicaparsley, fresh, chopped
0,25 skodelicabasil, fresh, chopped
1 žlicacapers, drained
2 kosanchovy fillet
1 strokgarlic clove, minced
2 žlicared wine vinegar
0,25 skodelicaolive oil

serving

4 koscrusty roll

Oprema

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

Postopek

Korak za korakom

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

Na porcijo

Hranilne vrednosti

72%Ocena

Kalorije: 639,3kcal
Beljakovine: 38,9g
Ogljikovi hidrati: 53,1g
Maščobe: 21,9g
Vlaknine: 4,1g
Sladkorji: 6,4g

Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.

Pravilno shranjevanje

Shranjevanje

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

Pogrevanje

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.