Dabbling with the idea of vegetarianism whilst living in Tuscany? Stop that right now and join Tim Daish on his Florentine mini-tour of lampredotto vans.
“I’m writing an article. It’s going to be like SuperSize Me, but instead of Big Macs, I’m going to talk about lampredotto.”
“Morgan Spurlock did it for a whole month; it nearly killed him. How long you doing it for?”
It is standard for me to wake up yearning for a full English breakfast, but after much time spent vetting the tripe vans of the city, I know that the only thing that is going to “do the job” in this town is wandering across the way to chow down on vegetable broth-dipped, slow-boiled lower stomach of cow.
If you’re initially queasy about eating tripe (and I used to be and sometimes still am), most trippai offer a selection of lampredotto in a sauce of whatever is in season. You’ll find it alternatively made with carciofi, fagiolini, onion, tomato, spinach and so forth. Whatever the case may be, if you cover it in salsa verde and piccante, this will lessen the initial sensation of “what the hell am I doing?”