Lampredotto and Florence have been an inseparable duo since time immemorial.

The Panino al Lampredotto is a typical Florentine dish, a symbol of Tuscan street food. This specialty has its roots in popular tradition, having originated as an inexpensive food for workers in the 19th century. Today, every respectable Florentine has their trusted "trippaio" (tripe vendor), who fills the entire neighborhood with the aroma from their shop or food truck.

The rules for preparing Panino al Lampredotto are minimal, and the ingredients for the broth and the sauce are very simple.

For the broth, you will need:

Celery
Carrot
Onion
Tomato
Bay leaf

For the sauce:

Parsley
White vinegar
Anchovy fillets
Extra virgin olive oil
Stale bread

To cook the Lampredotto:

To prepare Lampredotto (it is part of what is known as "tripe", more precisely it is one of the four stomachs of the calf, the abomasum), in a saucepan with cold water, add the tomato paste, then coarsely chopped carrot, celery, and onion. Once it reaches a boil, add the Lampredotto and continue cooking for 90 minutes.
The Lampredotto should then be cooled in its broth to absorb as much flavor as possible.

For the parsley green sauce:

Add parsley to a mixer along with capers, anchovies, breadcrumbs, and vinegar. Blend with a drizzle of oil until you obtain a creamy consistency.

Finally, to assemble the sandwich:

The original recipe calls for the top part of the bread (using only "Semelle", a typical Tuscan bread that, unlike the usual regional recipes, is salted) to be quickly dipped in the broth in which the Lampredotto was previously cooked.

At this point add the Lampredotto, cut into strips, to the sandwich and season with green sauce to taste.

Here's your Panino al Lampredotto, an absolute delicacy!

Photo Mangiaebevi.it