If you try to ask Luke Cai , tripe in Florence, what is the lamprey, we will respond the little brother of the crocodile!
But what is really the lamprey?
Its name comes from lamprey, a parasite similar to an eel that inhabits rivers and seas, but not with the fish has nothing to do, since it is one of the stomachs of cattle, the fourth stomach, or the abomasum. In ruminants, in fact, digestion is different from the human intestine as well as having a longer, there are 4 stomachs needed for digestion, Omas, the ruminant, the lattice el'abomaso.
While the other three are widely dispersed and eaten throughout Italy (known by different names according to the place where you can taste), the abomasum or lamprey is typical of Florence and belongs to the history of the city as much as the Palazzo della Signoria or Uffizi museum.
It consists of two parts: the gala, which is characterized by small ridges and very thin, and Spannocchia, more fat (but it's clean) and, unexpectedly, a very delicate taste.
You can not, therefore, go to Florence, without feeling a tripe sandwich, or better, and see Lampredottaio of this character work.
prepare the sandwich, in fact, it might seem simple, but the ritual makes much difference.
This week we tried to make it home, but it actually confirms the difficulty of preparing the perfect sandwich, with the right taste of the sauce and green sauce.
The bread must be perfect without salt : ok for the washer or, in extremis, the michetta, but the ideal would be semelle (or passerina), a small round sandwich with the surface is not smooth and homogeneous, but with a groove. / C'avev'un groove in the middle. Er'un semelle. The rod was over ... but, 'nvece of them pretty, all the same round, gave signs to rule and became a hit ... we also called the ... the pussy (from http://www.accademiadellacrusca.it / semelle.shtml)
Once you cut the bread at the bottom, without the excess crumbs, are placed two pieces of lamprey (the gala and the other by a head), as defined by the knife directly on the sandwich, a couple of tablespoons of salsa verde, a few drops of holy oil (oil with hot peppers) and the tripe will ask you if you want to "pucca" in the top cap stock. Can not refuse: get seduced.
One last ride in a special paper in A4 format and way to eat (and stain to) on the steps of the Church of San Lorenzo.
But the importance of this "food street" in the Florentine tradition established for centuries, has crossed the threshold of Florence and is required in the events dedicated to food just walking, which in recent years are becoming more common in Italy and 'Abroad. So it is not rare to find Stragusto (such as Trapani, held in late July) or the Feast del cibo di strada a Cesena (fine settembre), così come tante altre, con un angolo dedicato al Trippaio e al panino con lampredotto.
Nota alla ricetta: ogni trippaio ha la propria ricetta che resta unica e irriproducibile anche utilizzando gli stessi identici ingredienti. Questa, quindi, è più un canovaccio da seguire, ma senza la pretesa di essere la ricetta *vera*, proprio perché ognuno potrà conoscerne una diversa e sicuramente l’una meglio dell’altra.
Ingredienti
1 lampredotto (circa 700-800 g)
2 cipolle
3-4 carote
3-4 coste di sedano
2 o 3 cucchiai di pomodoro concentrato
Basilico e prezzemolo a piacere
salt and pepper to taste 3 cloves
For the salsa verde (doses indicated by pounding together)
a bunch of parsley 2 cloves of garlic, onion
fourth quarter to fourth
celery, carrot
a handful of capers 2 anchovies
a bread soaked in water and vinegar (and wrung out)
plenty of Tuscan extra virgin olive oil Salt and pepper to taste
Here below the pictures of Stragusto Trapani, with me, my beloved second chef and teacher Manuela Di Salvo Luca tripe Cai, who has directed art ^ _ ^
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