lampredotto

It seemed clear that there was no escaping the texture, so I felt there was nothing for it but to throw caution aside on a subsequent visit to Florence, the land of the lampredotto. The good folk of Florence can't get enough of the lampredotto, with representative cross sections of Florentine society queuing throughout the day at the city's abundant kiosks. The lampredotto is quite a sight for the texturally squeamish - a steaming hot roll of tripe, made from the fourth (or last) stomach, which means not only is it the softest and leanest part, it's the damned ugliest too, with the colour of, let's be polite and say mud, and the most wobblesome properties of all.

2010 January 13, Susan Smillie, “Is tripe being over-hyped?”, in Alan Rusbridger, editor, The Guardian, London: Guardian News & Media, →ISSN, →OCLC, archived from the original on 18 Mar 2015

Perhaps you’ve heard of the delicious lampredotto sandwich from Tuscany? Perhaps you’ve wondered what it actually is? Here, in today’s brief video entertainment, the lampredotto explained.

2012 February 29, “What We’re Reading”, in The New York Times, New York, N.Y.: The New York Times Company, →ISSN, →OCLC, archived from the original on 03 Mar 2012

Bartnes wanders over to the table to chat about the high quality of heart he has been able to buy from his current supplier, as well as the super-clean intestines he can sometimes find and the difficulty of sourcing udder. I suspect his dreams may involve muzzles, marrow guts and lampredotto. There are many flavors inside a cow.

2014 January 31, Jonathan Gold, “Jonathan Gold | L.A. restaurant review: b.o.s. in Little Tokyo goes whole cow”, in Los Angeles Times, Los Angeles, Calif.: Los Angeles Times Communications, →ISSN, →OCLC, archived from the original on 11 May 2014

What did Michelangelo eat for lunch? It’s a good bet that, as an apprentice in 15th-century Florence, he would have snacked on typical workman’s food, lampredotto (tripe). Generations of Florentines have filled their bellies with cheap and nutritious lampredotto rolls from chioschi (street carts) all over the city, but they probably never dreamed this would one day become a hipster snack. […] Made from a cow’s fourth stomach – the abomasum – lampredotto is slowly simmered with tomato, onion and celery.

2014 November 23, Liz Boulter, “The foodie traveller: tripe sandwiches in Florence”, in Alan Rusbridger, editor, The Guardian, London: Guardian News & Media, →ISSN, →OCLC, archived from the original on 23 Nov 2014

Another specialized in lampredotto, the classic Florentine sandwich made from the fourth stomach of a cow. The traditional Tuscan foods did well. Domenico Guidotti, 60, who had driven five hours to sell his meat-stuffed olives from Ascoli Piceno, in Le Marche, came over to commiserate. “In Tuscany, they only know lampredotto,” he said. “They only eat their olives. They won’t try ours.”

2017 June 13, Jason Horowitz, “Persuading Italians to Hold the Prosciutto and Pass the Pastrami”, in The New York Times, New York, N.Y.: The New York Times Company, →ISSN, →OCLC, archived from the original on 14 Jun 2017