It's called LAMPREDOTTO. Your ordinary bloke does not know a lot about tripe and

the different bits that one can use for culinary purposes.

Tripe here is a whole tradition and absolutely delicious.

Served hot in a bun with "salsa verede" or "piccante", a bit of the broth, a sprinkle of salt and pepper.....

Mmmmmmmmmmmmmmh

If you feel like it, or are suffering from hangover: have it with a glass of white wine!

Nowadays served by CLAUDIA at the central market of Florence for a mere 4000 LIRA,

it is an absolute must.

CLAUDIA, the lady in charge

1/ Cut the bun

2/ Get the tripe out of the broth

3/ Cut fine, put together and eat eagerly