Lampredotto is the abomasum, the cow's fourth stomach, cooked slowly in vegetable broth and served chopped in a bread roll with salsa verde or a spicy sauce.
Lampredotto is a typical Florentine dish made from the fourth and last stomach of cattle, the abomasum. The name comes from lampreda, the lamprey eel, which the tripe resembles in shape and colour. It is a poor man's dish and the most common street food of Florence, sold from the kiosks of the lampredottai. It is cooked slowly with tomato, onion, parsley, carrot and celery. The way Florentines like it best is chopped into a roll whose top is dipped in the cooking broth; it is also eaten with salsa verde, or in zimino with leafy greens. Nerbone in the Mercato Centrale says it began in 1872 as a trattoria cooking boiled meats, lampredotto and soups.
