Lampredotto
Florentine street food of slow-simmered beef tripe in a rich tomato broth, finished with fresh herbs. Authentic, rustic, and deeply satisfying.
- Total time
- 90 min
- Servings
- 4
- Calories
- 380
- Protein
- 42g
Ingredients
- 1.5 lbs beef tripe, cleaned and cut into 1-inch pieces
- 3 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 28-oz can canned crushed tomatoes
- 2 cups beef broth
- ½ cup red wine
- to taste salt and black pepper
- 3 tbsp fresh parsley or chives, chopped
Instructions
- 1
Pat tripe dry. Season generously with salt and black pepper.
- 2
Heat olive oil in a heavy pot over medium-high until shimmering, ~90 seconds.
- 3
Add tripe in a single layer and sear without stirring for 3 minutes until browned on bottom.
- 4
Stir tripe and cook 4 more minutes, breaking up clumps. Transfer to a plate.
- 5
Add onion to the pot and sauté until softened and translucent, ~5 minutes.
- 6
Add garlic and cook, stirring constantly, until fragrant, ~45 seconds.
- 7
Pour in red wine. Scrape up browned bits with a wooden spoon for 1 minute.
- 8
Add crushed tomatoes and beef broth. Return tripe to the pot and stir well.
- 9
Reduce heat to low. Cover and simmer for 60 minutes until tripe is fork-tender.
- 10
Taste and adjust salt and pepper. Simmer uncovered 5 more minutes if liquid is thin.
- 11
Ladle into bowls. Garnish with fresh parsley or chives. Serve hot.
Tools you’ll need
- heavy-bottomed pot (5–6 quart capacity)
- wooden spoon or spatula
- cutting board
- chef's knife
- ladle
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