½ûÂþÌìÌÃ

There is a website [url]www.lampredotto.com[/url] but it is in ½ûÂþÌìÌà so I don't know whether it is any use to you.

Thanks - unfortunately that site doesn't seem to have a recipe. In fact the only thing it seems to have are the non sequiturs of a tripe maniac. Babel fish translation of text and webpage only threw this up:

I do not have sleep.

For scurdasse the nottata one it would want one to us eaten.....
but not too much delicate that sennò comes scordata.
perhaps here sta' the solution.....
there is would want er paninone.
at all I have said that for it....
I ce also put the lesso.
the important is the kitchen...
that me piaa con' acquolina.
you know that I say hour with this
here ce festivity is from fà one.
quindì not to hesitate
from the trippajo it must go!!

Wow!!!!!

Again, molto grazie.

Apologies. It appears that the site has much more than I first discovered. when I loaded the page independently (as opposed to via Babelfish) I was able to access what looks like some recipes. Now to translate.

Grazie mille.

What is Lampredotto?

Lampredotto is a tripe sandwich. I made trippa alla florentina at the weekend and it was fine, but did not quite match one I ate in Firenze. I think the trouble here is that butchers don't differentiate qualities of tripe. A recipe I found for Lampredotto required the tripe from the upper part of the stomach which is more tender. My butcher looked at me as if I was crazy when I pointed this out. I guess offal and sweetbreads just don't get the same status (for want of a better word) as they do in Italy.

On the other hand - the veal cutlets he sold me were fantastic. Grilled and finished with a spreading of foie gras, grated parmiggiano and breadcrumbs; the topping then browned to a crisp. Mmmmm!