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History of the dish
Florence, Italy
About the classic Lampredotto. This venue serves its own version.
- Origin
- Florence, Italy
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Lampredotto (Italian: [lampreˈdɔtto]) is a typical Florentine dish, made from the fourth and final stomach of cattle, the abomasum. Lampredotto is derived from the Italian word for lamprey eels, lampreda, as the tripe resembles a lamprey in shape and color.
Excerpt from the Wikipedia article “Lampredotto” · version used · CC BY-SA 4.0
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