Una doverosa precisazione

Nel blog "Experience Tuscany" che si prefigge di far viaggiare il lettore in Toscana senza uscire di casa, è apparso oggi l'articolo "Tuscan Street Food: Lampredotto Sandwich" nel quale l'autore afferma che non si deve confondere il lampredotto con la trippa, perché il primo si mangia condito e la seconda così com'è:

Lampredotto is not to be mistaken for Trippa, although who has the latter also has the former and vice-versa. They are two very distinct dishes prepared in a very different way. In addition, you can add condiments of your liking to lampredotto, while trippa is eaten as is after cooking.

Ho ritenuto doveroso lasciare un commento di precisazione, che riporto qui di seguito:

Lampredotto is one of the four cow stomachs, and it can be referred to as trippa as well, although when using the word “trippa” one usually indicates the white kind, the reticulum. Trippa, which again is the generic term including lampredotto, can be eaten in a variety of ways and every culture and cuisine has its own recipe, from simple (”as is”, dressed with just olive oil, salt and pepper) to complex (like for example the French dish in Caen which requires cooking it overnight in a baker’s oven). The difference between trippa and lampredotto is mainly color and texture.