Lampredotto

Ingredients

Lampredotto (abomasum)

2 pounds, cleaned and cut into pieces

Extra virgin olive oil

3 tablespoons

Onion

1 large, chopped

Carrot

1 large, chopped

Celery

2 stalks, chopped

Tomatoes

2 medium, diced

White wine

1 cup

Parsley

1/2 cup, chopped

Salt

to taste

Pepper

to taste

Tuscan bread

8 slices, toasted

Green sauce (Salsa Verde)

1 cup

Instructions

1. Clean the lampredotto thoroughly and cut it into bite-sized pieces.
2. 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.
3. Add the lampredotto pieces to the pot and brown them on all sides for about 10 minutes.
4. 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.
5. Cover the lampredotto with water, add the chopped parsley, and season generously with salt and pepper. Stir to combine.
6. 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.
7. 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.
8. Once the lampredotto is tender, toast the slices of Tuscan bread until golden brown.
9. 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.