Lampredotto (Italian: [lampreˈdɔtto]) is a typical Florentine dish, made from the fourth and final stomach of cattle, the abomasum. [1]
Lampredotto is derived from the Italian word for lamprey eels, lampreda, as the tripe resembles a lamprey in shape and color. [2]
A sandwich with lampredotto—panino co i' lampredotto—has been described as a "classic Florentine" sandwich [1] and is a traditional regional street food in Florence. [3] Lampredotto is typically slow-cooked in a vegetable broth, seasoned with herbs, chopped, [1] and served in a bread roll. [3] It is often topped with a spicy sauce or a green sauce ( salsa verde). [1] [3]
The Daily Meal has called lampredotto "a tripe-lover's dream". [4]