This is a preview of the content in our Italian Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Add Map function to find sites, as well as your own custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with our advanced text search functionality
  • ... and more!
iOS App Store Google Play

lampredotto

fourth stomach of the cow

lampredotto stand in Florence

The more recherché fourth bovine stomach, or abomasum in English, the name is derived from its resemblance to the mouth of a lamprey, which used to be very common in the River Arno. By the 15th century lampredotto sandwiches were being sold at Florentine tripe stands, and were a favourite workmen's snack.

Today lampredotto is offered at tripe vans and stands throughout the city centre (those who specialize in it are called lampredottai) along with the typical trippa alla fiorentina made from honeycomb tripe.

For each order, a gelatinous slab is fished out a steaming vat of broth, thinly sliced, stuffed in a crusty bun that has been dipped (bagnata) in the cooking broth and seasoned with a dollop of salsa verde or salsa piccante made with chillis. If you want it less fatty, you can order it sbucciato, although it will have an even stronger taste.

Other less common names include caglio, francese, frezza, quaglietto and ricciolotta.

Text © Dana Facaros and Michael Pauls

Images by: Alessandro Scarcella