Lampredotto in Zimino

Lampredotto is the fourth stomach of the cow — a Florentine obsession sold from trippai (tripe carts) that have worked the city's markets since the Middle Ages. The poorest cut became a city's pride. In Zimino is its more refined preparation: braised slowly with Swiss chard, tomato, white wine, and aromatics until the offal is silky and yielding. It is Florence's answer to Roman trippa.

Serves: 4

Ingredients

• 800g (1 lb 12 oz) cleaned lampredotto (beef abomasum / fourth stomach), cut into 4 cm (1½ in) strips — substitute honeycomb tripe if unavailable
• 400g (14 oz) Swiss chard (biete), stems and leaves separated, roughly chopped
• 1 x 400g (14 oz) tin whole peeled tomatoes, crushed by hand
• 1 medium onion, finely diced
• 2 stalks celery, finely diced
• 1 medium carrot, finely diced
• 4 cloves garlic, sliced
• 150ml (⅔ cup) dry white wine
• 3 tbsp (45ml) Tuscan extra-virgin olive oil, plus more to finish
• 1 tsp (3g) dried chilli flakes
• 1 tsp (3g) dried oregano
• Salt and black pepper
• Crusty Tuscan bread (unsalted), to serve

Instructions

1. Blanch the lampredotto: Place the lampredotto strips in a large pot of cold water. Bring to the boil, drain, and rinse. This removes any residual off-flavours.
2. Build the soffritto: Heat olive oil in a wide heavy casserole over medium-low heat. Add onion, celery, and carrot. Cook gently for 12–15 minutes, stirring occasionally, until very soft and lightly golden. Add garlic and chilli flakes; cook 2 minutes more.
3. Add the lampredotto: Increase heat to medium-high. Add the blanched lampredotto and stir to coat in the soffritto. Cook for 3–4 minutes until it begins to colour slightly.
4. Pour in the white wine and scrape up any fond. Let it bubble and reduce by half, 3–4 minutes.
5. Add crushed tomatoes and oregano. Season with salt and pepper. Stir well. Bring to a simmer, then reduce heat to very low. Cover and braise for 60–75 minutes, stirring every 20 minutes, until the lampredotto is tender.
6. Add the chard: Stir in the chard stems first; cook covered for 8 minutes. Add the chard leaves and stir through. Cook uncovered for a further 8–10 minutes until the chard is tender and the sauce has reduced to coat the meat.
7. Taste and adjust seasoning. Finish with a generous drizzle of fresh olive oil.
8. Serve in deep bowls with thick slices of Tuscan bread to mop up the sauce.

Cook's Notes: Lampredotto has a distinctive flavour and texture that is deeply appreciated in Florence. Pre-cleaned lampredotto or honeycomb tripe from a good butcher or Italian deli are the best sources outside Tuscany. The zimino (braised-with-greens) technique also works beautifully with cod (baccalà in zimino).