Lampredotto
Florentine tripe sandwich dunked in broth
Think of it as: Like a sloppy joe made with slow-simmered tripe
Cow's fourth stomach on a bun. Lunch, Florence-style.
What does it taste like?
Savory and rich with a fresh, tangy green sauce.
SweetSpicySourSaltyFunkSmellTextureSoft, slippery and tender
What is it?
The fourth stomach of a cow, slow-cooked with vegetables and stuffed into a roll. It's Florence's classic street food, topped with green sauce and chili oil, with the bun dipped in the broth.Source: Wikipedia
How locals eat it
Bought from tripe carts and eaten standing, often with a glass of wine.
Watch it
More videos on YouTubeWhere is it from?
🇮🇹Italy
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Populationabout 58.9 millionUN estimate for 2026
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From Tokyoabout 9,850 kmstraight line, Tokyo to Rome
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✈ Check cheap flights Best timeApril to June and September to October, when the weather is mild, are best. Also tryPizza MargheritaCarbonaraTiramisu More from here🧀 Casu martzu
✈ Check cheap flights Best timeApril to June and September to October, when the weather is mild, are best. Also tryPizza MargheritaCarbonaraTiramisu More from here🧀 Casu martzu
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MusicCanzone Bright, full-voiced Italian song
SportSoccer
Gianluigi Buffon (soccer; goalkeeper for the 2006 World Cup winners) World HeritageHistoric Centre of Rome and more National animalWolf (unofficial) FestivalCarnival of Venice (around February)
Ingredients
- 500 g beef abomasum (fourth stomach)
- 1 onion
- 1 carrot
- 1 celery stalk
- 1 tomato
- 2 crusty rolls
- Parsley, capers and olive oil for green sauce
Can't find it? Honeycomb tripe works if abomasum is hard to find.
How to make it (one way)
- Wash the tripe well and blanch it
- Simmer with vegetables for 2–3 hours until tender
- Blend parsley, capers and oil into a green sauce
- Chop the tripe and pile it into a roll
- Dip the top half in broth and add the sauce
⚠️ Tripe needs thorough cleaning or it will smell.