Lampredotto (abomasum) ✦

Caillette (lampredotto)

What it is

The abomasum is the fourth and only true stomach, the one that secretes rennet — the same enzyme that sets cheese — and it is darker and louder than the three chambers before it. France sends most of it to rennet production; Florence eats it, boiled and stuffed into a roll, and the name is said to come from the lampreda, the lamprey once fished in the Arno that its folds resemble.

In the kitchen

Boil it an hour and a half in a broth of celery, tomato and onion, then chop it and dip the top half of the bread in the cooking liquid before you close the sandwich. Salsa verde and a hot sauce together, never one alone — the fat needs both the acid and the heat.

Goes with

Parsley Garlic Capers Anchovy Olive oil Chili pepper Tomato Celery

Same species

Abura-kasu Amourettes (spinal marrow) Spider steak Bastourma Flank steak Beef

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