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Lampredotto (Italian: [lampreˈdɔtto]) is a typical Florentine dish, made from the fourth and final stomach of cattle, the abomasum. [ 1 ] Lampredotto is derived from the Italian word for lamprey eels , lampreda , as the tripe resembles a lamprey in shape and color.
Lampredotto: Italy: Sandwich with a slow-cooked cattle abomasum. Leberkäse: Austria, Switzerland and southern Germany: Meatloaf-like dish which, despite the name, may contain neither liver nor cheese. It is commonly served on a Kaiser roll with mustard or mayonnaise. Limburger: United States Russia
The abomasum is used to make the lampredotto, a typical dish of Florence. It is also fried and eaten with onions as part of the Korean dish Makchang gui. Another dish made with the abomasum is the Persian Sirabi-Shirdan (borrowed in Turkey as Şırdan). Chusta (literally abomasum) is a famous dish in Bihar, India.
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Piedmontese cuisine is the style of cooking in the Northern Italian region of Piedmont.Bordering France and Switzerland, Piedmontese cuisine is partly influenced by French cuisine; this is demonstrated in particular by the importance of appetizers, a set of courses that precede what is traditionally called a first course and aimed at whetting the appetite.