Random tripe recipe
Cut the tripe in one inch square pieces. In a pot with water, boil for a few hours the tripe with dried thyme and two bay leaves. Drain the tripe. ...
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What is lampredotto?
Lampredotto is a typical Florentine peasant dish, made from the fourth and final stomach of a cow, the abomasum. "Lampredotto" is derived from the Italian word for lamprey eels ("lampreda"), once very abundant in the waters of the Arno river, as the tripe resembles a cooked lamprey in shape and color.
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