 This is the darkest part of tripe. The name comes from the Italian “lampredo”, meaning “lamprey”, because of the similarity between the mouth of this eel-like fish and the shape of “lampredotto”. It is used to make soups and risottos. Florentines love tripe. Indeed, “lampredotto” is commonly eaten in Florence simply in a sandwich of the very Tuscan “semelle” bread, and workers, craftsmen and businessmen can often be seen standing at tripe stalls in the city’s streets at lunch time. The people of Florence have always considered offal to be good, appetising food although it used only to be eaten by common people. It comes in many different guises, and tripe “alla fiorentina” and “lampredotto” are not only still served today in traditional restaurants but are also part of the Florentines’ day-to-day diet.
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