Lampredotto panino with salsa verde

Lampredotto panino with salsa verde

Panino con lampredotto e salsa verde

8 hearty panini
Lauren Bamford

This is, without hesitation, the most Florentine dish of all. It is a tradition only found in the city of Florence, a sort of Renaissance fast food and still a favourite of the city’s street food scene.

In Florence, the lampredottai (lampredotto vendors) not only make and sell panini filled with lampredotto but they will also sell you lampredotto already cooked in stock to take home, ready to be heated up and eaten as you like. Other than this panino, lampredotto is commonly used for meatballs (like the tripe meatballs) or in risotto. If you buy it directly from a butcher, most likely it has already been blanched, but you will still need to prepare it as described below.

Part of the joy of eating street food is watching the performance of it being prepared right in front of you. Here, the rolls are split open, perhaps with a bit of the bread in the middle removed to make room for the filling. The lampredottaio will take out a huge piece of lampredotto from a steaming, simmering pot, then roughly slice and chop it before generously heaping it onto a bread roll. It is seasoned with salt and pepper and topped with plenty of salsa verde (sometimes chilli, too). The final touch: with a fork pierced in the top half of the bread roll, it is dipped in the hot cooking broth to keep the panino juicy.


Quantity Ingredient
8 crusty bread rolls


Quantity Ingredient
1 celery stalk, roughly chopped
1 brown onion, roughly chopped
1 carrot, roughly chopped
1 tomato, roughly chopped
1 tablespoon salt
5 whole black peppercorns
1kg lampredotto

Salsa verde

Quantity Ingredient
2 anchovy fillets
1/4 onion, roughly chopped
1/2 garlic clove
1 bunch flat-leaf parsley
10 basil leaves
2 heaped tablespoons salted capers, rinsed, about 30–40 g
1 lemon, juiced
60ml extra-virgin olive oil


  1. Lampredotto

    Prepare a stock by adding all of the vegetable chunks and the tomato to 3 litres water in a large pot with the salt and peppercorns. Bring to the boil and allow to simmer for about 30 minutes. Add the lampredotto, whole, and cook until soft, covered with a lid, for about 1 hour. Make sure the lampredotto is always submerged under the broth – add more water as necessary. Keep the lampredotto warm, in the broth, until you are ready to use it.
  2. Salsa verde

    Blend the anchovies, onion, garlic, herbs, capers and lemon juice together thoroughly in a food processor or with a stick blender, and add enough olive oil until you have a smooth, paste-like consistency. Season with salt and pepper.
  3. Panini

    Roughly slice the lampredotto into 2 cm pieces. Slice the bread rolls in half and scoop out some of the bread from the middle to make room for the filling. Add some of the lampredotto to the bottom bread roll half, top with a heaping spoonful of salsa verde, season with salt and pepper, and dip the top of the bun into the cooking broth. Eat immediately.


  • You don’t often find lampredotto in small portions as it is generally cooked and sold as a whole piece, so if you have leftovers, you can either freeze it for the next round of panini or think about some creative use – one of my favourite restaurants in Florence, Il Magazzino, makes a ravioli filling and meatballs with it, two of the tastiest dishes in the city.
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