Lampredotto (Florentine Tripe Sandwich)

Ingredients

• 600 g Beef tripe
• 1 whole Onion
• 1 whole Carrot
• 1 stalk Celery
• 100 g Cherry tomatoes
• 1 bunch Parsley
• 5 whole Black peppercorns
• 1 tbsp Salt
• 4 whole Anchovy fillets
• 1 clove Garlic
• 30 g White bread
• 1 tbsp White wine vinegar
• 60 ml Extra-virgin olive oil
• 4 whole Bread rolls

Steps

1. Soak the cleaned, pre-boiled beef abomasum in cold water for about 10 minutes.
2. Rinse under running water and pat dry.
3. In a large pot bring about 3 litres of water to a boil with the halved onion, the carrot, the celery cut into chunks, the cherry tomatoes and a sprig of parsley.
4. Season with salt and a few peppercorns.
5. Add the abomasum to the boiling broth and simmer gently, partly covered, for about 1 hour, until the meat is very tender and easily pierced with a fork.
6. Meanwhile make the salsa verde: blend the parsley leaves, anchovy fillets, garlic, the soaked-and-squeezed bread, a little vinegar and the olive oil into a smooth, bright-green sauce; season with salt and pepper.
7. Lift the cooked lampredotto from the broth and slice it thinly on a board.
8. Briefly return the slices to the hot broth to keep them warm and moist.
9. Cut the bread rolls in half.
10. Dip the top half (cut-side down) into the hot broth so it soaks up the flavour.
11. Fill each roll with a generous portion of hot sliced lampredotto.
12. Spoon over plenty of salsa verde and, if you like, a little spicy chilli sauce.
13. Serve immediately while piping hot.

Tips

• The defining ritual is dipping the top of the roll in the hot broth ('bagnato') — never skip it, it's what makes the sandwich. Ask your butcher for already-cleaned and pre-boiled abomasum to save hours. Florentines top it with both salsa verde and a fiery chilli oil, served with a slice of the meat poking out.