Buy cleaned, blanched lampredotto prepared for cooking by a butcher. Do not replace it with honeycomb tripe or attempt to clean an unprepared stomach using this recipe.
Make ahead Cook the filling ahead if useful, then divide it with its broth into shallow containers and refrigerate promptly. Reheat thoroughly in the broth. Fill and dip the bread only when you are ready to eat.
Panino con il lampredotto
Prep 25 min · Cook 1 hr 45 min · Serves 4 · Difficulty Easy
Method
Put the broth water, carrots, tomatoes, onions, celery, cloves, 15 g parsley sprigs and salt in the stockpot. Bring to a boil and simmer 15 minutes. Add the prepared lampredotto; return to a gentle simmer, cover partly and cook about 90 minutes, until a fork enters easily and the folds are tender. Keep it submerged, topping up with hot water if necessary.Put the broth water, carrots, tomatoes, onions, celery, cloves, ½ oz parsley sprigs and salt in the stockpot. Bring to a boil and simmer 15 minutes. Add the prepared lampredotto; return to a gentle simmer, cover partly and cook about 90 minutes, until a fork enters easily and the folds are tender. Keep it submerged, topping up with hot water if necessary.
Hard-boil enough whole eggs for the sauce: put them in a small pan, cover with water and bring to a gentle boil. Simmer 9 minutes, cool in cold water and peel. Use the amount of peeled egg listed in the ingredients, setting any extra aside. Finely chop that portion with the 40 g parsley leaves, anchovies, capers and garlic. Stir in the oil to make a spoonable sauce.Hard-boil enough whole eggs for the sauce: put them in a small pan, cover with water and bring to a gentle boil. Simmer 9 minutes, cool in cold water and peel. Use the amount of peeled egg listed in the ingredients, setting any extra aside. Finely chop that portion with the 1½ oz parsley leaves, anchovies, capers and garlic. Stir in the oil to make a spoonable sauce.
Lift the tender lampredotto out of the broth and slice into narrow strips across the folds. Keep the broth hot. Toss the meat with a little broth and the pepper; taste before adding extra salt.Lift the tender lampredotto out of the broth and slice into narrow strips across the folds. Keep the broth hot. Toss the meat with a little broth and the pepper; taste before adding extra salt.
Split the rolls. Share the hot filling and parsley sauce between the bases. Dip only the cut face of each top briefly in the hot broth, let excess liquid drip away and close the rolls. Serve immediately, while the bread still holds its shape.Split the rolls. Share the hot filling and parsley sauce between the bases. Dip only the cut face of each top briefly in the hot broth, let excess liquid drip away and close the rolls. Serve immediately, while the bread still holds its shape.
