Lampredotto

Talking about must-try food Florence, Lampredotto is not to be missed. When visiting Florence, you'll come across numerous tiny stands and food carts that sell the iconic Lampredotto sandwich along with other offal dishes like "puppa" (the cow udder). The fourth and last stomach of cows, which is used to make this traditional dish, is cooked until the meat is soft in hot water with tomatoes, onions, parsley, and celery. You can have Lampredotto in one of two ways: as a main course with the typical Italian green sauce, or neatly chopped within a bun to make the sandwich even more delicious, the bread is usually dipped in the meat sauce.

Lampredotto was probably created by Italians from the lower classes who could only afford the less desirable portions of the cow, such as its four stomachs. The fourth stomach, or abomasum, has glandular tissue covering it, making it the least preferred and hence least expensive alternative along the digestive route. However, after being cleaned, slowly cooked, and sliced, it yields a cheap sandwich filling with a luscious, roast beef-like texture. The preferred panino presentation is called bagnato, or "bathed," when the top bun is dipped in tripe broth and placed on top of your lampredotto meal while still warm and moist. As you tuck into a delicious piece of local history, sit by the river and watch the boats sail by.