Frequently Asked Questions

Tripe ("trippa" in Italian) is a general term for the four parts of the bovine stomach, though in everyday cooking it usually refers specifically to the rumen. Lampredotto, instead, is the abomasum, the fourth stomach, and is a uniquely Florentine specialty. While tripe appears in many Italian regional dishes, lampredotto is typically slow‑boiled and served as street food in Florence, either on a plate or in a sandwich with green sauce, chili sauce, or simply salt and pepper.