lunch · dairy-free
Lampredotto sandwich
Florence's street classic: slow-simmered tripe in broth, piled in a dipped roll with salsa verde and chili oil.
- Time
- 180min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains wheat and fish.
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Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Simmer the tripe with vegetables, tomatoes and salt 2.5–3 hours until very tender; keep in the broth.
-
2
Chop parsley, capers, anchovies and garlic and mix with vinegar and oil for salsa verde.
-
3
Slice the tripe, split rolls and dip the top half in the broth.
-
4
Fill with tripe, salt and pepper, salsa verde and chili oil.
