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Tripe Sandwich Inspired by Lampredotto

This tripe sandwich is inspired by a sandwich I had on vacation in Florence Italy.

Ingredients

  • 1 Pound Tripe
  • 1 Cup Red Wine Vinegar
  • 1 Cup Beef Stock
  • 3 Anchovys
  • 1/4 Cup Worcestershire
  • 3 Cloves Garlic
  • 2 Habaneros
  • 2 Tablespoons Butter
  • Salt and Pepper
  • 1 Handful Flat leaf parsley
  • 5 Leaves Basil
  • 2 Tablespoons Capers
  • 1 Bunch Scallions
  • 1/2 Clove Garlic
  • 3 Anchovys
  • Olive Oil
  • Bread
  • Butter
  • Garlic

Instructions

  • Rinse the tripe to remove the bleach smell. Repeat. Add to a pot with water and bring to a simmer. Cook 30 minutes. Strain. Rinse. Slice the tripe into slices. Add to a pot with the rest of the ingredients. Simmer about 3 hours until tender. Add more stock as needed if the liquid evaporates.
  • Make the salsa verde by mixing all the ingredients in a blender or food processor.
  • Toast the bread and rub it with some garlic.
  • Strain the tripe and reserve the cooking liquid. Add the tripe to a hot pan with some butter. Saute to lightly brown. Add a ladle of the cooking liquid to deglaze. Cook 1 minutes as the sauce forms. Make the sandwiches with the tripe and some salsa verde on top.