Lampredotto Sandwich
A classic Florentine street food sandwich filled with tender, slow-cooked tripe and a punchy green sauce. This quick version uses pre-cooked tripe for a fast, satisfying meal.
- Total time
- 15 min
- Servings
- 2
- Calories
- 350
- Protein
- 20g
Ingredients
- 8 oz pre-cooked beef tripe
- 2 crusty sandwich rolls
- 2 tbsp olive oil
- 1 garlic clove
- ½ cup fresh parsley
- ½ lemon
Instructions
- 1
Slice the 8 oz tripe into thin strips. Mince the 1 garlic clove and chop the 0.5 cup parsley.
- 2
In a bowl, mix the parsley, garlic, juice of 0.5 lemon, and 1 tbsp olive oil. Season with salt and pepper to make a green sauce.
- 3
Heat the remaining 1 tbsp olive oil in a skillet over medium-high. Add the tripe and cook until browned and crisp at edges, about 5 minutes.
- 4
Split the 2 rolls and toast them in the skillet until golden, about 1 minute.
- 5
Divide the hot tripe between the rolls and spoon the green sauce over the top. Serve immediately.
Tools you’ll need
- skillet
- knife
- cutting board
- bowl
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