Lampredotto in Zimino Fiorentino con Bietola

Florence, Tuscany

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The working recipe — the Market List, the Method, and where it lives or dies

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Origin

Florence, Tuscany

Description

The Florentine tripe-stall classic: lampredotto (the fourth stomach of the cow — the abomasum, smooth-walled and particularly unctuous) boiled until tender, then simmered in zimino — a sauce of olive oil, soffritto, tomato, Swiss chard, and white wine that turns the offal into something deeply flavoured and almost stew-like. The zimino technique is used widely in Liguria and Tuscany for vegetables and seafood but reaches its greatest expression with lampredotto. Sold from trippaio carts in the Mercato Centrale and eaten on a crusty semelle roll.

III

The Thread

—Slow-cooked tripe in a tomato and herb sauce — the Roman version of the same long-cooked bovine stomach Roman

—Tripe braised in a tomato-based sauce with cured pork — the Madrid tradition of slow-cooked bovine offal Spanish

—Slow-cooked tripe in a sauce with aromatic vegetables — the Lyon tradition of bovine stomach cookery French · (Lyon)

Flavour Context

Unctuous, gelatinous lampredotto simmered in tomato and chard, served on a hollow roll soaked in the cooking broth — the quintessential Florentine street food of the working class

Pillars V — VII

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