Home › 🇮🇹 Italy › Florence (Toscana)
Lampredotto
Florence (Toscana) — Mother recipe · en it
Lampredotto is a traditional Florentine dish from Tuscany, particularly popular in Florence, made from the lower stomach of the pig.
📷 Assianir — CC BY-SA 3.0 (Wikimedia Commons)
⏱️ 30 min prep + 120 min cottura · 4 porzioni · media
Ingredients
- 1 piece of lampredotto (about 1 kg)
- 2 liters of meat broth
- 1 onion
- 2 garlic cloves
- 1 red bell pepper
- 1 green bell pepper
- 1 lemon
- Salt and pepper to taste
- Extra virgin olive oil
- 200 grams of beans
- 100 grams of chopped parsley
Method
- Cut the lampredotto into equal-sized pieces and place it in a pot with the meat broth, garlic, and onion. Bring to a boil and simmer slowly for 2 hours.
- Meanwhile, dice the red and green bell peppers. Sauté them in a pan with a little extra virgin olive oil.
- Prepare a sauce with the broth, salt, and pepper. Add the beans and cook for 15 minutes.
- In a bowl, mix the lampredotto with the sauce and the peppers, add the chopped parsley and lemon juice.
- Serve hot, accompanied by bread and a drizzle of extra virgin olive oil.
The story
Lampredotto has ancient origins and is said to have been first prepared during the Middle Ages. It became famous in Florence, where today the 'lampredotto all’aperto' is a beloved street food.
Community variants (0)
No variants yet: propose the first one!