A lampredotto sandwhich is a dish with ancient origins, and in Tuscany, you can only eat it in Florence or its surroundings. Lampredotto is a part of the cow’s stomach: it’s the more compact and thinner part, cooked in broth and enriched with tomatoes. Its use comes from a time in which the tripe, intestines, udder and hoof of the cow were very cheap and therefore available to all classes of the population, who used these pieces to prepare tasty dishes.
Tripe, another part of the cow’s stomach, is traditionally prepared with tomatoes. It’s mainly used in second courses, as it’s cooked well and its dense surface holds sauces better.