Panino with Lampredotto

Method

1. Cut the vegetables (celery, carrot, onion) into large pieces. Halve the cherry tomatoes. Crush and quarter the garlic clove. Cut the bay berries in half. Roughly chop the sage leaves.
2. Place the vegetables, bay leaves, bay berries, sage, garlic, and cherry tomatoes into a large pot. Add cold water until about halfway full, cover, and bring to a boil.
3. After 6-7 minutes of boiling, add the pre-treated abomasum (lampredotto) to the pot. Bring back to a boil, then reduce the heat to low.
4. Add the tomato concentrate, juniper berries, and a few peppercorns. Cook on low heat for about 1 hour.
5. During the last 5 minutes of cooking, add salt to taste and stir. Turn off the heat and let the pot rest covered for 30 minutes.
6. Remove the cooked abomasum from the broth and cut it into pieces (some larger, then smaller bite-sized). Return the cut pieces to the broth.
7. Toast the bread rolls on a grill or pan until lightly golden.
8. Heat a small saucepan with a couple of ladles of broth and some abomasum pieces. Warm through.
9. To assemble: place the drained meat on the bottom half of the toasted roll. Add salsa verde, a little salt, pepper, and chili oil to taste.
10. Dip the top half of the bread roll quickly into the hot broth, then place it on top of the meat. Serve immediately.