Lampredotto is a traditional Florentine dish made from the abomasum, the fourth stomach of cattle, slow-cooked in a vegetable broth seasoned with herbs, then chopped and served in a bread roll as the sandwich known in Florence as panino co' i lampredotto, usually topped with a spicy sauce or salsa verde. Its name comes from the Italian word for lamprey eel, lampreda, because the cooked tripe resembles a lamprey in shape and color. It is a classic Florentine street food, sold from dedicated carts throughout the city. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Origin Region Connections
Expresses Tradition
Source Lampredotto (Wikipedia)
In Cuisine
Source Lampredotto (Wikipedia)
In the Other Atlases
- Also in Geography Atlas: Italy, originated there.
Sources
1. Lampredotto (Wikidata)
P495 (country of origin): ItalyQuote, P495 (country of origin): Italy
Italy
Lampredotto (Wikipedia)
In Cuisine: Italian Cuisine, lead paragraph
Lampredotto (Italian: [lampreˈdɔtto]) is a typical Florentine dish, made from the fourth and final stomach of cattle, the abomasum.
Expresses Tradition: Street Food Culture, lead paragraph
A sandwich with lampredotto-panino co i' lampredotto-has been described as a "classic Florentine" sandwich and is a traditional regional street food in Florence.
View the SourceReader Challenges (0)
No disputes yet. Spotted an error or a better source? Open the first one.
Sign in to dispute this or suggest a correction.