Teresa's Recipes
Lampredotto
Lampredotto is a beloved Florentine street food that showcases the rich culinary traditions of Tuscany. Made from the tender abomasum, or the fourth stomach of the cow, this dish is a true delicacy with a deep, savory flavor. Traditionally served in a rustic setting, Lampredotto is often accompanied by a vibrant green sauce (salsa verde) and crusty Tuscan bread that soaks up the delicious broth. Perfect for adventurous eaters, this dish represents the heart of Tuscan cuisine, turning humble ingredients into a comforting and flavorful meal.
Ingredients
- 2 pounds, cleaned and cut into pieces Lampredotto (abomasum)
- 3 tablespoons Extra virgin olive oil
- 1 large, chopped Onion
- 1 large, chopped Carrot
- 2 stalks, chopped Celery
- 2 medium, diced Tomatoes
- 1 cup White wine
- 1/2 cup, chopped Parsley
- to taste Salt
- to taste Pepper
- 8 slices, toasted Tuscan bread
- 1 cup Green sauce (Salsa Verde)
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Calories: 450
- Fat: 20g
- Carbs: 30g
- Protein: 40g
- Sodium: 600mg
- Sugar: 5g
Instructions
- Clean the lampredotto thoroughly and cut it into bite-sized pieces.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, celery, carrot, and diced tomatoes. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.
- Add the lampredotto pieces to the pot and brown them on all sides for about 10 minutes.
- Pour in the white wine and let it simmer for a few minutes until the alcohol evaporates, scraping the bottom of the pot to release any flavorful bits.
- Cover the lampredotto with water, add the chopped parsley, and season generously with salt and pepper. Stir to combine.
- Cover the pot and reduce the heat to low. Let it simmer for about 2 hours, or until the lampredotto is tender and easily pulls apart with a fork.
- While the lampredotto is cooking, prepare the green sauce. In a food processor, blend together fresh parsley, garlic, capers, anchovies, olive oil, vinegar, salt, and pepper until smooth. Adjust seasoning to taste.
- Once the lampredotto is tender, toast the slices of Tuscan bread until golden brown.
- To serve, place a slice of toasted bread at the bottom of each dish. Ladle the tender lampredotto and its rich broth over the bread. Top with a generous spoonful of green sauce to taste.
Tips
- For an extra kick, add a pinch of red pepper flakes to the sautéed vegetables.
- If you prefer a richer flavor, feel free to add a bay leaf or a sprig of thyme during the simmering process.
- Lampredotto is traditionally enjoyed as a street food sandwich, so feel free to use the broth to soak the bread for a more indulgent experience.