Lampredotto is a typical Florentine dish, made from the fourth and final stomach of a cow, the abomasum. "Lampredotto" is derived from the Italian word for lamprey eels, lampreda, as the tripe resembles a lamprey in shape and color. A sandwich with lampredotto—panino al lampredotto has been described as a "classic Florentine" sandwich and is a traditional regional street food in Florence. Lampredotto is typically chopped, slow-cooked in a vegetable broth, seasoned with herbs, and served on a bread roll. It is often topped with a spicy sauce or a green sauce (salsa verde).