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1
Place the lampredotto in a large pot with the onion, celery, carrot, and tomato. Cover with cold water. Bring to the boil over medium-high heat, skim the surface thoroughly, then reduce to the gentlest possible simmer. The broth should tremble, not bubble. Simmer for 2 to 2.5 hours. The dish is done when a knife slides through the lampredotto without any resistance — not merely soft but completely yielding throughout.
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2
While the lampredotto simmers, combine the finely chopped parsley, capers, anchovies, and garlic in a bowl. Stir in the olive oil and vinegar. Taste: the sauce must be bracingly acidic and savoury — this acidity is the essential counterpoint to the rich, gelatinous tripe. Adjust with vinegar if needed. Set aside at room temperature.
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3
Taste the broth before proceeding. It must read as a properly seasoned, full-bodied bouillon — rich and savoury on the palate. Season with salt if needed. The flavour of the broth is the flavour of the lampredotto; if the broth does not satisfy, the finished dish will not.
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4
Remove the lampredotto from the broth and transfer to a cutting board. Slice thin. Keep the broth at a bare simmer throughout service.
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5
Split each semellino roll. Dip the bottom half into the hot broth for a few seconds — the bagno. The bread should emerge soft and broth-seasoned, but not waterlogged. It must hold its structure when picked up.
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6
Lay the hot sliced lampredotto onto the dipped roll base. Spoon salsa verde generously over the meat, then add Italian red chilli sauce to taste. Close the roll and serve immediately — sliced lampredotto tightens on standing and must not be held.