Name: Recensione di Lampredotto di Yehanoha presso Bambi Trippa e Lampredotto, Firenze, Italia
Item: Lampredotto
Rating: 4.6
Author: Yehanoha

Italy

The fourth stomach of the cow, the abomasum, simmered for hours in a broth of tomato, onion, celery and parsley, pulled out dripping, chopped on a board and stuffed into a crusty roll with salsa verde and a spoon of the cooking liquid: lampredotto is Florence's street food, sold from the trippai carts and kiosks that have stood at the same corners of the city for generations. The name is said to come from lampreda, the lamprey eel, which the dark, ridged tripe was thought to resemble, and the dish belongs to the city's tradition of cucina povera, in which the offal the butchers could not sell to the palazzi fed the workshops. It is distinct from trippa alla fiorentina, which uses the honeycomb and blanket stomachs cooked in tomato; lampredotto is softer, darker and more strongly flavoured, and it is eaten in a sandwich, standing, usually before two in the afternoon.

The abomasum is cleaned and then cooked whole in a large pot of water with tomato, onion, carrot, celery, parsley, salt and pepper, at a slow simmer for three to four hours until it is tender enough to cut with the side of a fork; the broth is kept at a simmer all day on the cart and is part of the dish. To order, the trippaio lifts a piece from the pot, lets it drain, chops it quickly on a wooden board, salts and peppers it, and piles it into a semelle, the plain Tuscan roll, which has been split and had its top half dipped briefly in the broth, bagnato. The sauces are salsa verde, parsley, garlic, capers, anchovy and oil, and a hot salsa piccante of chilli in oil; either or both go on. Some stands offer it in zimino, cooked with chard, or in a bowl as a plate with the broth, but the panino is the form.

Judge the tripe first: it should be tender, yielding with no rubber or chew, moist from the broth, and it should taste clean, meaty and faintly of the vegetables it cooked in, with no trace of the farmyard, which means it was properly washed and cooked long enough. The two textures of the abomasum, the smooth gala and the ridged spannocchia, should both be present in a portion. The roll should be crusty on the bottom and soaked but not collapsed on top, and the salsa verde sharp with parsley and garlic. Mark down tripe that is tough or slimy, a cold or lukewarm sandwich, a dry roll that was not dipped, a bland broth, and sauces from a jar. A good lampredotto drips down your wrist, costs very little, and is finished in four bites, with a glass of red from the same cart.

Lampredotto

Bambi Trippa e Lampredotto

Kesinlikle çok iyi, ana mantık haşlanmış işkembe tuzlama şeklinde, salçalı bir suyun içinde pişiyor. Ustam ikram etmeden üzerine hafif sarımsaklı bir ekliyor. Üst kısımdaki ekmeği eklemeden suya bi bandırıp çıkarıyor. Her detayıyla çok iyi, yine yerim.

Recensione di Lampredotto di Yehanoha presso Bambi Trippa e Lampredotto, Firenze, Italia

Lampredotto

Bambi Trippa e Lampredotto

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