Recipes › Sandwich › Lampredotto Sandwich Recipe

Lampredotto Sandwich Recipe

Recipe by Pedro M. A. Neves

Lampredotto is a traditional Florentine street food featuring slow-cooked tripe served in a soft roll with spiced broth. This humble yet flavorful sandwich captures the essence of authentic Italian cucina povera, transforming simple offal into a deeply satisfying meal that has been sold from carts in Florence for generations.

Ingredients

• 1 kg (2.2 lb) cleaned lampredotto (beef stomach/tripe), cut into 5 cm (2 inch) pieces
• 2 liters (8 cups) beef stock or water
• 1 large onion (200 g), halved
• 3 carrots (300 g), cut into chunks
• 3 celery stalks (200 g), cut into chunks
• 4 bay leaves
• 6 black peppercorns
• 4 fresh thyme sprigs
• 2 teaspoons (10 g) salt
• 4 soft sandwich rolls or ciabatta rolls (120 g each)
• 60 ml (4 tablespoons) extra virgin olive oil
• 3 garlic cloves, minced
• 2 tablespoons (15 g) finely chopped fresh parsley
• 1 tablespoon (15 ml) red wine vinegar
• 1 teaspoon (5 g) crushed red pepper flakes
• 250 ml (1 cup) reserved cooking broth
• Salt and black pepper to taste

Instructions

1. Rinse the cleaned lampredotto thoroughly under cold running water, rubbing gently to remove any residual impurities. Cut into uniform 5 cm pieces.

2. Place lampredotto pieces in a large heavy pot. Add beef stock, halved onion, carrot chunks, celery stalks, bay leaves, peppercorns, thyme sprigs, and salt. Bring to a boil over high heat.

3. Reduce heat to low, partially cover the pot, and simmer for 2.5 to 3 hours until the lampredotto is very tender and begins to break apart slightly when pressed with a spoon. Skim any foam that rises to the surface during the first 30 minutes.

4. Remove the lampredotto pieces with a slotted spoon and transfer to a cutting board. Discard the cooked vegetables and aromatics. Strain the cooking broth through a fine-mesh sieve into a clean bowl; reserve 250 ml for the sauce.

5. Cut the cooked lampredotto into smaller, bite-sized pieces (approximately 2 cm). Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

6. Add the lampredotto pieces to the skillet with the garlic. Pour in the reserved broth, then add red wine vinegar, crushed red pepper flakes, chopped parsley, and salt and pepper to taste. Simmer for 5 minutes, stirring occasionally, until the liquid reduces slightly and the lampredotto absorbs the flavors.

7. Warm the sandwich rolls by placing them cut-side down in a dry skillet over medium heat for 1 minute per side, or briefly warming them in a 160°C (320°F) oven for 2 minutes.

8. Using a slotted spoon, fill each warm roll generously with the lampredotto pieces. Spoon 2-3 tablespoons of the remaining broth over each sandwich so it soaks into the bread.

Substitutions

• Beef liver or beef tongue as an alternative to lampredotto for a milder flavor
• Vegetable stock instead of beef stock for a lighter version, though this is non-traditional
• Gluten-free rolls for those with celiac disease or gluten sensitivity
• A hearty ciabatta or pane di semola for a more robust, less delicate bread

Tips

• Authentic lampredotto requires careful cleaning before cooking; if purchasing from a butcher, request pre-cleaned tripe and still rinse thoroughly before use
• The tripe must simmer gently for the full duration to achieve the correct tender texture; rapid boiling will result in tough, chewy meat
• Reserve the cooking broth generously—it is essential for flavor and texture, as the bread must absorb it to complete the dish authentically
• Source quality tripe from a reliable butcher or specialty Italian market; frozen lampredotto is acceptable and often convenient

Lampredotto sandwich is iconic Florentine street food, born from necessity during the Renaissance when butchers sold offal cheaply to working people. It remains a symbol of Tuscan culinary tradition and working-class resilience, still served from historic carts and stalls throughout Florence's historic center.

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