Born from the street foods of artisans and workmen, tripe and lampredotto have been an important part of the Florentine tradition for almost one thousand years. Florence and Tuscany are famous for the meat, that is an important part of traditional cousine, and innards are very common, as in the past every piece of the animal was precious, even stomach, liver and stuff like that.
La trippa (tripe), is the part of the digestive organ found between the esophagus and the stomach of the cows. It can be prepared in many different ways, even if in Florence city it is mainly found cooked with tomato sauce (trippa alla fiorentina, you can find the recipe I usually use in this post), but I use to cook it also with mushrooms, with or without tomato sauce, or with tomato sauce and parmigiano reggiano cheese.
Lampredotto is sold in some typical lampredotto-stands, small wheeled-kiosks placed in the streets, where you can stop, take your sandwich and wine (in a plastic cup) and step away, we call this kind of stand “lampredottaio” or “trippaio”.
one of the lampredotto kiosks
The best lampredottaio in Florence are:
- Piazza de’ Cerchi (near Piazza della Signoria)
- Via Gioberti (near Piazza Beccaria)
- Piazza del Mercato Nuovo (Mercato del Porcellino)
- San Lorenzo Market (the stand is called “Nerbone”)
- Via del Verrocchio (behind Sant’Ambrogio market)
An anonymous reader of this blog suggests also those ones:
- piazza Tanucci (I agree!)
- via Benedetto Dei
A second anonymous reader suggested other good lampredotto kiosks:
- piazza delle Cure
Thanks to both those readers for the precious suggestions!