What is Centopelle? Centopelle and tripe are not the same thing. When talking about quinto quarto (offal), every part has its own history and charm. Among the delicacies of Tuscan tradition, centopelle stands out as a lesser-known cut compared to lampredotto or tripe, but it is just as flavorful and deeply rooted in Florentine culinary culture.
After discovering the differences between tripe and lampredotto, keep reading to learn more about centopelle in Florence.
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What Is Centopelle?
Centopelle is the omasum, the third stomach of the cow. This stomach, shaped like a large ball, gets its name from its distinctive texture: a surface covered in small folds—hence its alternative name, “millefoglie” (thousand layers)—which resemble intricate patterns or “a hundred skins.”
This cut belongs to the quinto quarto (offal), traditionally used in peasant cuisine to create nutrient-rich, flavorful dishes.
In Florence—especially at Bambi Trippa e Lampredotto—centopelle is more than just an ingredient; it is a symbol of the city’s ability to make the most of every part of the animal, turning it into a unique delicacy.
@bambitrippaelampredotto Conoscete il centopelle? Ecco a voi l’omaso, il terzo stomaco del bovino Noi vi si fa vedere il centopelle come si usa a Firenze, a Napoli invece lo mangiano in maniera diversa E voi avete già provato questo prodotto della tripperia? Vi s’aspetta al Mercato Centrale di Firenze!👊🏻 #trippa #lampredotto #tripperia #firenze #florence #mercato ♬ ACDC style hard rock(1021726) – Canal Records JP
How to Prepare Centopelle
Centopelle can be prepared in several ways, but here are our three favorite recipes:
- In a salad: Mixed with tripe, nervetto, and musetto, seasoned with salt, pepper, lemon, and salsa verde. A perfect recipe for warmer months!
- In tomato sauce: Cooked in tomato sauce, just like Florentine Tripe—with or without additional tripe. (If you don’t know the recipe, find it here).
Spectacular version: Combined with beans, potatoes, and a bit of tomato sauce, perhaps with some musetto that melts into the dish, adding extra texture. A truly cosmic recipe!
Where to Eat Centopelle
Centopelle is one of Florence’s many street food specialties. If you’re curious to try authentic centopelle, visit us at Bambi Trippa e Lampredotto in the Mercato Centrale of Florence or at the Centro Commerciale I Gigli in Campi Bisenzio. At Bambi Trippa e Lampredotto, tradition meets quality, offering you a unique and authentic gastronomic experience.
Centopelle and Florentine Tradition
Centopelle is one of the best examples of how Florentine cuisine makes the most of every part of the animal, transforming it into a delicious and satisfying dish.
With its rich flavor and unique texture, it is an ingredient that deserves to be discovered and appreciated.
Follow Bambi Trippa e Lampredotto on Instagram, Facebook, and TikTok to stay updated on the latest news and explore more traditional Florentine recipes. We look forward to taking you on a journey through the authentic flavors of Florence!