Tripe Cart · Florentine Classic

Lampredotto

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The bun is traditionally dunked in the cooking broth before serving, so the sandwich arrives already dripping.

Lampredotto is made from the cow's fourth stomach, simmered for hours in a broth of tomato, onion, celery, and parsley until tender, then chopped and piled into a crusty roll. Florence's trippai — tripe carts that have worked the city's markets for generations — top it with a sharp green salsa verde or a spicy chili sauce and serve it standing up at the cart.

Why it's made this way: Tripe sellers have fed Florence's working people for centuries, and the name comes from the lamprey eel (lampreda), whose look the ridged, dark folds of the stomach were said to resemble.