Lampredotto () is a typical Florentine dish, made from the fourth and final stomach of cattle, the abomasum.Ingrid K. Williams, 36 Hours in Florence, Italy, New York Times (September 24, 2014).
Lampredotto is derived from the Italian word for lamprey eels, lampreda, as the tripe resembles a lamprey in shape and color.Raffaella Leoci, Animal by-products (ABPs): origins, uses, and European regulations, Universitas Studiorum S.r.l. (2014) p. 106.
A sandwich with lampredotto—panino co i' lampredotto—has been described as a "classic Florentine" sandwich and is a traditional regional street food in Florence.Street Food Around the World: An Encyclopedia of Food and Culture (eds. Bruce Kraig & Colleen Taylor Sen: ABC-CLIO, 2013), p. 208. Lampredotto is typically slow-cooked in a vegetable broth, seasoned with herbs, chopped, and served in a bread roll. It is often topped with a spicy sauce or a green sauce (salsa verde).
The Daily Meal has called lampredotto "a tripe-lover's dream".
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