Matrice, or Bovine Uterus: What Is It and How It’s Eaten in Florence
When it comes to offal, every cut tells a story. One of the most unique and lesser-known cuts is the matrice, or bovine uterus. Thanks to its tender texture and delicate flavor, it’s deeply rooted in Tuscan culinary tradition.
At Bambi Trippa e Lampredotto, matrice is a true specialty: we are the only place in Florence that offers it fresh every day, carefully prepared to deliver one of the city’s most authentic and surprising food experiences.
Table of Contents:
What is Matrice?
Matrice refers to the uterus of the cow, a cut that belongs to the category of offal. While the name might raise some eyebrows, it is a tender and gelatinous ingredient that, when properly cooked, delivers a pleasantly rich and mild flavor.
Matrice, with tripe and lampredotto, also stands as a symbol of the Tuscan offal tradition: it transforms a lesser-known cut into a dish of true culinary value. Behind this philosophy lies deep respect for the animal and for the traditional way of cooking, where nothing was wasted, and everything had its place at the table.
Once considered a humble ingredient, matrice is now being rediscovered thanks to the growing interest in authentic, sustainable, and nose-to-tail cuisine.
How Matrice is Prepared in Florence
Matrice is typically boiled for a long time to soften its texture and bring out its full but subtle flavor. This cooking method enhances the quality of the ingredient without masking it.
At Bambi Trippa e Lampredotto, we serve matrice as a salad, a fresh and flavorful preparation that tells the story of Florence’s culinary roots. It’s sliced and served alongside other premium cuts, such as:
- udder
- tongue
- cheek
- cartilage (nervetto)
- snout (musetto)
- galantine
We keep the seasoning simple to let the natural flavors shine: just extra virgin olive oil, salt, pepper, and, if you like, a touch of salsa verde or lemon juice.
A Recipe to Try at Home
Want to bring a bit of Florence into your kitchen? Pick up our fresh matrice at the shop and try this rustic yet refined alternative:
- Boil the matrice until tender.
- Serve it warm, dressed with quality Tuscan olive oil, salt, pepper, chickpeas, and freshly chopped spring onion.
It’s a simple dish with deep roots in local tradition – perfect for adventurous eaters and lovers of regional Italian cuisine.
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Where to Eat Matrice in Florence
To enjoy matrice in its most authentic form, visit Bambi Trippa e Lampredotto at our shop at Mercato Centrale, Florence.
We’re proud to carry on a family tradition that’s over 130 years old – with the same passion and craftsmanship as always.
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