Lampredotto is a typical Florentine peasant dish, made from the fourth and final stomach of a cow, the abomasum. "Lampredotto" is derived from the Italian word for lamprey eels, lampreda - once very abundant in the waters of the Arno River - as the tripe resembles a cooked lamprey in shape and color. It consists of a thin part, the gala, and a fat part, the spannocchia. The gala is characterized by small, purple ridges (called gate) with a strong flavor. The spannocchia instead has a more subtle color and softer taste.
It is cooked in water along with tomato, onion, parsley and celery, and then seasoned.
Lampredotto is still widespread in the city because of the presence of many stalls of the so-called lampredottai or 'sellers of lampredotto'.
Lampredotto was originally a poor person's and workman's sandwich. In the 15th century, there were already lunch places in buildings that sold the tripe. By the 19th century, the cooked tripe was sold from painted wooden carts, pushed by hand and later, attached to bicycle mechanisms to pedal them about.
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Tuscan Street Food: Lampredotto Sandwich, experience-tuscany.thriftytuscany.com
Lampredotto in Florence, tuscany.travel/en