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Panino with lampredotto is one of the most traditional dishes in Florence. Learn more about this simple yet delicious street food
In Florence, the king of all "panini" and street-eats is surely the Lampredotto sandwich and the Trippa. They’re both poor dishes, coming from an ancient tradition which is still alive in the city at the many kiosks located along the streets of Florence, called Trippai.
Lampredotto is a kind of tripe, technically the fourth stomach of the cow - boiled in a broth containing herbs and tomatoes - cut into strips, put in a bun and topped with salsa verde (herby green sauce) and extra virgin olive oil.
Lampredotto is a uniquely local Florentine speciality, made from the cow's fourth stomach. Lampredotto was so typical of Florence that until a few years ago the trippai stands used to be located just in the centre of Florence, not even outside the city walls. Now they spread, reaching the suburbs and the nearby towns. The secret to make a delicious lampredotto lays in the lampredotto itself, because the trippai have the first option in choosing the best and freshest offal of the just butchered animals, so the meat is fresh and high quality.
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Another popular dish that you can find on stalls is the Trippa, tripe (one of the first three compartments of the stomach in ruminants). You can taste it cooked with tomato sauce, Trippa alla Fiorentina), as part of a salad or even with pasta. Trippa is soft, white and mostly flavourless, and contrary to the Lampredotto, it is enjoyed in many regions of Italy.
Once the food of laborers and the working classes, lampredotto and trippa have today clients are both blue and white-collar workers, including women. Whichever version you choose, don't forget that lampredotto and trippa are meant to be enjoyed with vino, preferably a Chianti.
The best Trippai in Florence to try the Lampredotto sandwich or one of the Trippa specialties.
- Nerbone - inside the food market of San Lorenzo
- Il Trippaio del Porcellino - Piazza del Mercato Nuovo
- Il Trippaio di San Frediano - Piazza de' Nerli
- Marco Bolognesi - Via Gioberti
- I' Trippaio Di Sant'Ambrogio - Sant'Ambrogio Market
- La Tripperia delle Cure - Piazza delle Cure
- Mario Albergucci - Piazzale di Porta Romana
- Lupen e Margò - Via dell'Ariento
A Taste of History: Why Lampredotto is the Heart of Florence
Have you ever wondered why Florentines are so passionate about their food? The love affair with lampredotto goes way back to medieval times. Imagine old Florence, where nothing went to waste, and every bit of the animal was cherished. Lampredotto isn't just a meal; it's a taste of Florence's rich history, a dish that has evolved alongside the city itself. It’s the ultimate comfort food that ties the past to the present, packed with tradition and flavor.
Modern Twists: Lampredotto Like You've Never Seen Before
These days, Florentine chefs are giving traditional lampredotto a modern twist, and it's a foodie adventure you don’t want to miss. Ever tried a lampredotto taco or a tripe-flavored risotto? Florence is buzzing with creative takes on the classic dish, perfect for those who love to explore new flavors while respecting the essence of this street food icon.
The First Bite: Discovering Lampredotto in Florence
Trying lampredotto for the first time is like joining a beloved Florentine tradition. It's more than just grabbing a sandwich; it’s about sharing a moment with locals. Picture yourself wandering through the streets, stumbling upon a trippai, and being enveloped by the savory aroma of simmering tripe. Add a splash of that zesty salsa verde, and you've got yourself a memory in the making, especially when shared with friends over a refreshing glass of Chianti.
Enjoying Like a Local: Pairing Tips and Tasty Extras
Ready to dive into the world of lampredotto? Pair your sandwich with a bold Chianti for the full Florentine experience, or opt for a crisp Italian beer if that’s more your style. Don’t be shy — ask the trippai for an extra spoonful of salsa verde or some chili flakes to kick up the flavor. It’s all about making it your own and savoring every bite like a true local.
