Offal (US: organ meat) in the form of a part of the stomach of a calf, but more thin and flat than tripe It is the leanest, firmest part of the stomach, called the abomasum. In Florence this is traditionally boiled in a broth of herbs and tomatoes, then finely cut and used as a filling for a sort of sandwich, with salsa verde. Traditionally eaten by workmen for lunch.
