Recipe of the Month: Panini di Lampredotto

‘Panini di Lampredotto’ is arguably the most recognised Florentine dish. A simple dish made from round bread rolls, filled with steaming hot lampredotto and topped with salsa verde. It is a dish and a tradition only found in the city of Florence.

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Lampredotto (the fourth stomach of a cow) is not easily found in other cuisines, but the Florentines have been preparing it for centuries as a quick, cheap and easy meal. It is best loved as a hearty, hot sandwich filling, making this fast food a classic of today’s Florentine street food scene.

However, traditional Lampredotto is not everyone’s cup of tea. Which is why we decided to play around with the recipe for the upcoming Taste of Coogee festival (Saturday August 31st-Sunday 1st of September) and have created a similar dish using Lamb Shoulder.

Lampredotto Panini Recipe
Serves 6

Lamb Shoulder is a little easier to source from your local butcher, however, if you do want to give traditional Lampredotto a try, search for a good quality butcher and ask for it specially. (The recipe below uses lamb shoulder, for instructions on how to cook your offal ask your butcher)


  • 6 x Panini Rolls

For the Lamb Shoulder:

  • 500gm Lamb shoulder, boned and diced

  • 1lt water

  • 1 x red onion

  • 5 x garlic cloves

  • 1 x carrot

  • 4 x ripe tomatoes

  • 1 x bunch of sage

  • 1 x bunch of thyme

  • 20ea peppercorns


Place all ingredients into a heavy based pot, bring slowly to the boil and simmer for 6 hours, until the lamb is tender. To test when the lamb is ready, insert a skewer into the meat, there should be no resistance at all.

Recipe Note: A slow cooker is perfect for this recipe if you have one.

For the salsa verde:

  • 1 x bunch of parsley

  • 1 x bunch of chives

  • 100gm of rocket leaves

  • 1 x red onion

  • 3 x garlic cloves

  • 50gm of capers

  • 2 x green chilli’s

  • 200ml Olive oil (light flavoured)


Place all ingredients into a food processor and blend.


  1. Take a slotted spoon and remove lamb from the broth

  2. On a chopping board, roughly chop the lamb meat into smaller chunks, season and taste with salt

  3. Slice panini in half, place the lamb on the heel of the panini.

  4. Generously top with the fresh salsa verde

  5. Take the top part of the panini and with the exposed cut side, dip into the broth quickly, then place on top the salsa verde.

  6. Bon appétito!!

For those who don’t like to cook, we will be serving up our Lamb Shoulder Panini’s at Taste of Coogee (Saturday August 31st-Sunday 1st of September) alongside a range of other Italian street food’s, come by our stall and say hello!

Rebecca Neall