What's lampredotto? It's one of the three stomachs of cows. It's boiled, cut and served in a panino with a green sauce made with parsley and garlic. Or in a plastic bowl, maybe with potatoes. Is it good? I can only say that there's never a zingarata without lampredotto. My favorite stall are Sergio Pollini, in front of the famous Cibreo restaurant, or Chiosco del Lampredotto, near Porcellino's fountain.