Stewed lampredotto

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  • Salt and pepper
  • 2 cloves of garlic, 2 medium onions, 2 medium carrots, 2 celery stalks, 2 bay leaves, a bunch of parsley
  • 8 tablespoons of olive oil, white wine, vegetable or stock cube broth, 2 tablespoons of tomato paste
  • 800 gr of dark lampredotto (find it at the butcher or at the supermarket, but check the date of the package label: it must be fresh).

Grossly mince the vegetables to the dimensions of a bean, let them brown with the pepper, the laurel and the garlic in a covered frying pan made of aluminium, earthenware or copper, till they sweat and they won’t start to stick to the bottom, but without adding broth. Mince in strips of 3X8 cms the lampredotto and soak it in cold water with a squeezed lemon for a few minutes. Drain it, rinse it and add it to the vegetables together with the tomato paste. Cook it over a high flame until the water dries up or, however, for no more than about twenty minutes. If it dries too much you can bedew it with 1/2 glass of white wine. Add salt and pepper to your taste, add a glass of vegetable broth and make it cook for 5 minutes more.

The lampredotto must be served hot, together with cannellini beans, chard or spinach, even better with a couple of slices of toasted bread.