"While Florentines debate about the best lampredotto stand, family-run Pollini is the most iconic option. Not to be conflated with tripe, lampredotto is cow stomach classically cooked in a savory broth and served chopped, stuffed in bread, and topped with a green herb and chile sauce. Across from the ancient Sant’Ambrogio church and in view of the stunning Synagogue of Florence, Tripperia Pollini (aka “Da i’ babbo e figliolo” or “by pop and son”) prepares the dish in a notable range of sauces — tomato with artichoke, beef cheek guanciale, chard, porcini in season — plus classic tripe in tomato sauce. All are best washed down with a goblet of wine or a beer on the corner, while the proprietor hollers out orders into the hustle and bustle." - Coral Sisk
