Lampredotto: Florentine Tripe Stew
Slow-simmered beef tripe in tomato broth with garlic and herbs—a rustic Florentine classic. Tender, savory, and deeply satisfying after 90 minutes of gentle cooking.
- Total time
- 105 min
- Servings
- 4
- Calories
- 320
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Slice tripe into 1/2-inch-wide strips. Pat dry with paper towels.
Step 2
Heat oil in a large pot over medium-high until shimmering, ~90 seconds.
Step 3
Add tripe and cook without stirring until edges brown, ~4 minutes.
Step 4
Stir in onion and cook until softened and translucent, ~5 minutes.
Step 5
Add garlic and oregano. Stir for 30 seconds until fragrant.
Step 6
Pour in tomatoes and broth. Bring to a boil, then reduce to low.
Step 7
Simmer uncovered for 90 minutes, stirring occasionally, until tripe is very tender.
Step 8
Taste and season with salt and pepper. Serve hot in bowls with bread.
Tools you’ll need
- large heavy pot (5-quart)
- wooden spoon
- knife and cutting board
- paper towels
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