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 份
Cuisine: italian
Ingredients: 1,000 g beef tripe cleaned, blanched, and trimmed; 1 个 yellow onion peeled and quartered; 1 个 carrot peeled and roughly chopped; 1 个 celery stalk roughly chopped; 1 个 tomato halved; 2 瓣 garlic clove smashed; 2 个 bay leaf; 0.5 茶匙 peppercorn; 1 茶匙 salt; 2 l water; 0.5 杯 parsley fresh, chopped; 0.25 杯 basil fresh, chopped; 1 汤匙 capers drained; 2 个 anchovy fillet; 1 瓣 garlic clove minced; 2 汤匙 red wine vinegar; 0.25 杯 olive oil; 4 个 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 的原创食谱

总用时: 3小时 20分钟
份量: 4
难度: 中等
每份: 639 kcal

过敏原信息： 可能含有芹菜、鱼类和亚硫酸盐。如有过敏，请务必查看配料包装。

备料

配料

tripe

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

broth

1 个yellow onion, peeled and quartered
1 个carrot, peeled and roughly chopped
1 个celery stalk, roughly chopped
1 个tomato, halved
2 瓣garlic clove, smashed
2 个bay leaf
0.5 茶匙peppercorn
1 茶匙salt
2 lwater

salsa verde

0.5 杯parsley, fresh, chopped
0.25 杯basil, fresh, chopped
1 汤匙capers, drained
2 个anchovy fillet
1 瓣garlic clove, minced
2 汤匙red wine vinegar
0.25 杯olive oil

serving

4 个crusty roll

厨具

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

做法

分步操作

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

每份

营养

72%评分

热量: 639.3kcal
蛋白质: 38.9g
碳水化合物: 53.1g
脂肪: 21.9g
膳食纤维: 4.1g
糖: 6.4g

根据食谱中的配料用量估算。实际数值可能因品牌和替换配料而异。

妥善保存

储存

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

重新加热

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.