Lampredotto Sandwich

Ingredients

Lampredotto (abomasum)

2 lbs, cleaned

Onion

1 large, quartered

Celery

2 stalks, chopped

Carrot

1 large, chopped

Tomatoes

2, quartered

Water

enough to cover the lampredotto

Crusty rolls

4, split

Salsa verde

1/2 cup

Spicy sauce

1/4 cup

Fresh parsley

for garnish

Instructions

1. Clean the lampredotto thoroughly, ensuring any remaining impurities are removed. Place it in a large pot.
2. Add the quartered onion, chopped celery, carrot, and quartered tomatoes to the pot.
3. Cover the lampredotto with enough water to fully submerge it. Bring the mixture to a boil over medium-high heat.
4. Once boiling, reduce the heat to low and let it simmer for about 4 hours, or until the lampredotto is fork-tender.
5. After cooking, carefully remove the lampredotto from the pot and allow it to cool slightly. Once cool enough to handle, thinly slice it against the grain.
6. Split the crusty rolls in half and generously spread salsa verde on the bottom half and spicy sauce on the top half.
7. Layer the sliced lampredotto onto the rolls and drizzle with additional salsa verde and spicy sauce if desired.
8. Garnish with fresh parsley and serve the Lampredotto Sandwich hot, letting the warmth of the meat meld beautifully with the sauces.