recipe for lampredotto
Lampredotto is a traditional Florentine street food made from the fourth stomach of a cow, known as the abomasum. It’s usually served in a sandwich or on its own with a flavourful broth. Here’s a recipe to make lampredotto at home:
Ingredients:
- 2 pounds (about 900g) lampredotto (beef abomasum)
- 1 onion, halved
- 1 carrot, peeled and halved
- 1 celery stalk, halved
- 2-3 cloves garlic
- 2-3 bay leaves
- Salt and pepper to taste
- Crusty bread rolls (preferably Tuscan-style)
- Salsa verde (optional, for serving)
For the Salsa Verde (Optional):
- 1 cup fresh parsley leaves, chopped
- 1 clove garlic, minced
- 2-3 anchovy fillets (optional)
- 1 tablespoon capers, rinsed
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions:
- Prepare the Lampredotto:
- Rinse the lampredotto under cold water to clean it thoroughly.
- In a large pot, add the lampredotto, onion, carrot, celery, garlic, and bay leaves. Fill the pot with enough water to cover the ingredients.
- Bring the water to a boil, then reduce the heat and let it simmer gently for about 2-3 hours, or until the lampredotto is tender.
- Make the Salsa Verde (Optional):
- While the lampredotto is cooking, prepare the salsa verde. In a food processor, combine the parsley, garlic, anchovy fillets (if using), capers, and mustard.
- Pulse until the ingredients are finely chopped.
- Add the red wine vinegar and pulse a few more times.
- With the food processor running, slowly drizzle in the olive oil until the mixture is well combined and smooth.
- Season with salt and pepper to taste. Set aside.
- Assemble the Sandwiches:
- Once the lampredotto is tender, remove it from the pot and let it cool slightly. Slice it into thin strips.
- Strain the broth and reserve it. You can use this flavorful broth to dip the bread rolls or serve it alongside the lampredotto.
- Slice the bread rolls in half and, if desired, dip the bottom half in the hot broth for extra flavor.
- Pile the sliced lampredotto onto the bottom half of each roll.
- Drizzle with salsa Verde if using, and top with the other half of the roll.
- Serve:
- Serve the lampredotto sandwiches hot, with additional broth on the side if desired.
Tips:
- Lampredotto can be a bit challenging to find outside of Italy. If you have a local butcher, they might be able to source it for you.
- If you prefer not to make salsa verde, you can simply season the lampredotto with salt and pepper, and add a splash of olive oil and vinegar for a simpler yet delicious flavor.
- This dish is traditionally enjoyed as a street food in Florence, but it makes a hearty and unique meal at home as well.
Enjoy your authentic Florentine lampredotto!
