Tripe and Lampredotto are two very special Italian culinary specialties as they come from bovine offal. Both are part of the Tuscan gastronomic tradition but Lampredotto, a true institution, is the master in Florence. Let’s see together what Tripe and Lampredotto are and what are the best recipes for cooking them.
Tripe is a traditional food from many regions of Italy, in particular from Venetian, Roman and Milanese cuisine, but also from Tuscan cuisine.
But what exactly is Tripe? Tripe is a bovine offal, that is part of the animal’s entrails. Tripe is nothing but the stomach of cattle, which to be precise is made up of various parts, each of which has specific names.
Ruminants, for example, have 3 prestomaches and a real stomach. The common tripe is obtained from one of the prestomaches called the “rumen”.
Lampredotto is one of the most famous popular dishes in Florence, so much so that even today it can be tasted in the numerous stand scattered throughout the city.
The lampredotto is an institution for the Florentines, a popular rite that already in the fifteenth century a few steps from the Arno was consumed for a few cents. A cheap protein lunch.
It is the most common Florentine street food, a delicacy based on one of the four sections of the stomach of cattle, the abomasum.
In Tuscany the best known preparation of this dish is undoubtedly the Florentine tripe.
Florentines are always great tripe eaters which was already prepared in taverns since the 1400s. This food was so popular that it often occurs in popular poems.
The recipe for real Florentine tripe does not include the use of wine, broth, or long cooking, but at the end of the preparation, if successful, it must be soft and tasty.
Here is the recipe for Florentine Tripe for all gourmets.
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