Lampredotto is a dish which arouses different reactions in those who taste it. Either you hate it or you love it. Today it can be found in roadside stands, in food trucks, in food markets, but it is also having a new life in restaurants, thanks to the rediscovery of traditional Tuscan dishes.
Its etymology has a rather curious history. Lamprey was the fish of the nobility, the dish that only the wealthiest class could afford, very common along the course of the Arno river. Partly as a joke, partly as a game, the Florentines decided to find a cheaper alternative, but tasty as well. Thus was born lampredotto, the fourth stomach of the cow, more technically known as abomasum.
