Grilled Lampredotto Sandwich with Cacio e Pepe Butter
This dish features tender, slow-braised beef fourth stomach (lampredotto) grilled over charcoal for a smoky char, then served in crusty bread with caramelized onions, a sharp mustard spread, and a rich cacio e pepe butter. The result is a complex interplay of textures and flavors: the gelatinous meat yielding to the crunch of the bread, balanced by the peppery cheese sauce and the bite of the onions.
A little context
Lampredotto is the iconic street food of Florence, Tuscany, dating back to the 19th century when it was a staple for the working class. Traditionally sold from mobile carts (lampredottai), it is served hot in a soft roll with salsa verde or salsa piccante, never grilled over charcoal in the authentic Florentine style. While this recipe adapts the concept for a charcoal grill and incorporates Roman cacio e pepe elements as a fusion twist, the core respect for the offal remains central to the dish's identity as a humble, protein-rich meal.
Method
- 01
Braise the Lampredotto
In a large Dutch oven, combine the broth, wine, chopped onion, carrots, celery, garlic, bay leaves, parsley, and peppercorns. Bring to a boil, then add the cleaned lampredotto strips. Reduce heat to a gentle simmer, cover, and cook for 3 to 3.5 hours until the meat is fork-tender but not falling apart. Skim any foam from the surface during the first 30 minutes.
- 02
Rest and Reserve
Remove the pot from heat. Using a slotted spoon, transfer the meat to a bowl, reserving 1 cup of the cooking broth. Discard the vegetables and aromatics. Let the meat cool slightly, then chop it into bite-sized pieces if they are too large. Keep the meat moist by tossing it with a little of the reserved broth.
- 03
Prepare the Cacio e Pepe Butter
In a small bowl, mash the softened butter with half of the grated Pecorino Romano and all of the freshly cracked black pepper until a smooth paste forms. Set aside.
- 04
Caramelize the Onions
Heat the olive oil in a skillet over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 20–25 minutes until deep golden brown and sweet. Remove from heat.
- 05
Char the Meat
Preheat your charcoal grill to medium-high heat. Toss the reserved lampredotto pieces with a tablespoon of the remaining cooking broth to prevent drying. Place the meat directly on the grill grate and cook for 2–3 minutes per side, just until distinct char marks appear. Do not overcook or the meat will become tough.
- 06
Toast the Bread
Brush the cut sides of the ciabatta rolls with a little oil. Place them cut-side down on the grill for 1–2 minutes until golden and slightly charred.
- 07
Assemble the Sandwiches
Spread the whole grain mustard generously on the bottom half of each roll. Top with the grilled lampredotto, followed by the caramelized onions. Dollop the cacio e pepe butter on top of the hot meat so it melts. Sprinkle with the remaining Pecorino Romano. Close with the top bun and serve immediately.
Pro tips
- ✦Ensure the lampredotto is cleaned thoroughly; if buying pre-cleaned, give it a quick rinse and soak in vinegar water for 10 minutes to remove any lingering odor.
- ✦Do not rush the braising process; the collagen must fully convert to gelatin for the signature texture.
- ✦The meat must be hot when the cacio e pepe butter is added; this ensures the cheese melts into a creamy sauce rather than clumping.
- ✦If you cannot find lampredotto (fourth stomach), tripe (first stomach) is a common substitute, though the texture will be slightly more chewy.
- ✦Grill the meat quickly at high heat; the goal is a smoky char, not further cooking, as the meat is already tender.
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Substitutions
- Lampredotto (fourth stomach) → Beef tripe (first stomach) (Texture will be slightly chewier; braising time remains the same.)
- Pecorino Romano → Aged Parmigiano-Reggiano (Slightly less salty and sharp, but works well in the butter mixture.)
- Ciabatta → L'insalata rolls or a rustic sourdough (Must have a sturdy crust to hold the juices without falling apart.)
Storage
Store braised meat and broth separately in airtight containers in the fridge for up to 4 days. The meat can be frozen for up to 3 months. Reheat gently in the reserved broth before grilling. Assemble sandwiches fresh for best texture.
What to serve with it
- A crisp, dry Italian white wine like Vernaccia di San Gimignano
- A glass of Chianti Classico to cut through the richness
- Simple arugula salad with lemon vinaigrette
FAQ
Is lampredotto safe to eat?+
Yes, it is a standard offal cut in Italy. As long as it is sourced from a reputable butcher and cooked thoroughly (which this braising method ensures), it is perfectly safe and nutritious.
Can I make this in a slow cooker?+
Yes. Sear the aromatics and meat first, then transfer to a slow cooker. Cook on low for 8–9 hours or high for 4–5 hours until tender.
Why is the meat so gelatinous?+
Lampredotto is rich in connective tissue. The long braising time breaks this down into gelatin, which provides the unique, tender, and slightly sticky texture characteristic of the dish.
