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 porsiyon
Cuisine: italian
Ingredients: 1.000 g beef tripe cleaned, blanched, and trimmed; 1 adet yellow onion peeled and quartered; 1 adet carrot peeled and roughly chopped; 1 adet celery stalk roughly chopped; 1 adet tomato halved; 2 diş garlic clove smashed; 2 adet bay leaf; 0,5 çay kaşığı peppercorn; 1 çay kaşığı salt; 2 l water; 0,5 su bardağı parsley fresh, chopped; 0,25 su bardağı basil fresh, chopped; 1 yemek kaşığı capers drained; 2 adet anchovy fillet; 1 diş garlic clove minced; 2 yemek kaşığı red wine vinegar; 0,25 su bardağı olive oil; 4 adet 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 tarafından hazırlanan özgün tarif

Toplam süre: 3 sa. 20 dk.
Porsiyon: 4
Zorluk: Orta
Porsiyon başına: 639 kcal

Alerjen bilgisi: kereviz, balık ve sülfitler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

tripe

1.000 gbeef tripe, cleaned, blanched, and trimmed

broth

1 adetyellow onion, peeled and quartered
1 adetcarrot, peeled and roughly chopped
1 adetcelery stalk, roughly chopped
1 adettomato, halved
2 dişgarlic clove, smashed
2 adetbay leaf
0,5 çay kaşığıpeppercorn
1 çay kaşığısalt
2 lwater

salsa verde

0,5 su bardağıparsley, fresh, chopped
0,25 su bardağıbasil, fresh, chopped
1 yemek kaşığıcapers, drained
2 adetanchovy fillet
1 dişgarlic clove, minced
2 yemek kaşığıred wine vinegar
0,25 su bardağıolive oil

serving

4 adetcrusty roll

Ekipman

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

Hazırlanışı

Adım adım

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

Porsiyon başına

Besin değerleri

72%Puan

Kalori: 639,3kcal
Protein: 38,9g
Karbonhidrat: 53,1g
Yağ: 21,9g
Lif: 4,1g
Şeker: 6,4g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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.