Lampredotto (Italian: [lampreˈdɔtto]) is a typical Florentine dish, made from the fourth and final stomach of cattle, the abomasum.
[1] Lampredotto is derived from the Italian word for lamprey eels, lampreda, as the tripe resembles a lamprey in shape and color.
[3] Lampredotto is typically slow-cooked in a vegetable broth, seasoned with herbs, chopped,[1] and served in a bread roll.
[1][3] The Daily Meal has called lampredotto "a tripe-lover's dream".
[4] Media related to Lampredotto at Wikimedia Commons