The fourth chamber of the cow's stomach (abomasum), slow-cooked in a broth of tomato, onion, celery and parsley, served on a soft roll dipped in the cooking broth with salsa verde or chilli oil.
Lampredotto traces to the Mercato Vecchio butchers of medieval Florence, who cooked the abomasum, otherwise discarded, into broth for the city's poor. The name comes from 'lampreda', the eel-like fish the abomasum was said to resemble. The cart format crystallised in the 19th century: a wheeled trippaio stove, a vat of simmering broth, a stack of soft buns and bottles of salsa verde and chilli. By the early 1900s lampredotto carts ringed Mercato Centrale, Porcellino and Sant'Ambrogio. Today they hold the city's working lunch grammar.
3 editor picks for Lampredotto in Florence, ranked by editorial score. All Florence signature dishes · Lampredotto across every city.
Da Nerbone ★ 4.6
san-lorenzo · Piazza del Mercato Centrale, 50123 Firenze
Da Nerbone in Florence's Mercato Centrale ground floor has poured the lampredotto panino since 1872, the bread dipped in the cooking broth and stuffed with tripe, salsa verde and chilli oil for €5.50.
Mercato Centrale ★ 4.6
san-lorenzo · Piazza del Mercato Centrale, 50123 Firenze
Mercato Centrale in Florence's San Lorenzo is the city's main covered market in a 1874 cast-iron Giuseppe Mengoni building, with butcher and produce stalls on the ground floor and a food hall above.
Trippaio del Porcellino ★ 4.4
centro-storico · Loggia del Mercato Nuovo (Porcellino), Firenze
Trippaio del Porcellino in Florence is the lampredotto cart at the Mercato Nuovo loggia, next to the Porcellino bronze boar, with the lampredotto and trippa panini served from a steel cart since the 1980s.