Lampredotto

The fourth stomach simmered in broth and served in a roll dipped in its own liquid.

Beef, Fish. Not vegetarian — contains beef, fish.

Ingredients

• 800 g lampredotto, the fourth stomach, cleaned
• 1 onion, 2 carrots, 2 celery sticks
• 300 g tinned tomatoes
• a large bunch of parsley
• 2 garlic cloves, for the salsa verde
• 2 anchovy fillets, for the salsa verde
• 1 tablespoon capers, for the salsa verde
• 100 ml olive oil, for the salsa verde
• 4 crusty rolls
• 1.5 teaspoons salt
• black pepper

Method

1. Ask specifically for lampredotto, the abomasum. It is not the honeycomb tripe sold as trippa — it is darker, softer, and cooks to a different texture entirely.
2. Rinse it well and simmer it in water with the onion, carrots, celery and tomatoes for 2 hours, until a knife goes through with no resistance.
3. KEEP THE BROTH. Everything after this depends on it.
4. Pound the parsley, garlic, anchovies and capers to a paste and loosen with the oil.
5. Slice the lampredotto thinly and return it to the hot broth to stay warm.
6. DIP THE CUT TOP OF EACH ROLL INTO THE BROTH before filling it, for a second or two only. The dipped lid is the whole thing — a dry roll makes it a tripe sandwich instead.
7. Fill with the drained slices, spoon salsa verde over, season hard with pepper, and eat it standing up.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes