On one of Florence’s most beautiful squares, is the unique Osteria Il Magazzino run by Luca Cai, a former photolithographer who became a chef. With Il Magazzino, Luca has transformed Florence’s signature street food lampredotto (a dish made from the fourth stomach of the cow) serving it in several ways, from fried meatballs to stuffed in ravioli and topped with heritage sweet-onion sauce or in tempura, nodding to Luca’s time spent teaching Tuscan cuisine in Japan. For offal refuseniks, there are luscious pastas, notably pillowy-soft gnocchi with candied tomato and thick pici pasta with kale pesto.

Here’s a quick cow stomach lesson for you: Don’t confuse lampredotto, the cow’s fourth stomach and Florence’s famous street food, for tripe. Lampredotto, which resembles roast beef visually and is less chewy than tripe, is typically cooked in an aromatic broth, then chopped up and stuffed in a panino. It's often topped with herb and chili sauce and sold at kiosks around the city.

Il MagazzinoThis rustic osteria by Luca Cai is famous for being the first restaurant in Florence to offer creative dishes based on the city's quintessential street food: lampredotto (a cow's fourth stomach). The landmark pasta dish here is the generously sized ravioli stuffed with lampredotto and topped with a Tropea onion sauce. Even those a bit squeamish about eating organ meat will be converts after one plate of this rich ravioli or the pasta with a tripe sugo.

Stop for a quick lunch at Il Magazzino in Piazza della Passera- one of Florence’s pride and joys are “lampredotto”, an offal eat of the cow’s 4th stomach!. At Il Magazzino, this osteria does gourmet plays with the stuff from lampre-filled ravioli doused in sweet onion sauce and even tempura-fried lampre-sushi!. They also have revered Tuscan classics for non-offal enthusiasts like Pici in a tangy tomato and garlic sauce, vegetarian “carbonara” and fried steak.

The great thing about Florence is that if one restaurant is full, you’re only a stone’s throw away from another renowned Florence restaurant. That’s surely the Case with Osteria Tripperia il Magazzino. I stumbled into this place because 4Leoni was fully packed and I noticed that this quiet Osteria had a lot of local florentines finishing up their meals.

Offal (meats coming from animal organs) can be a difficult sell even to full-time carnivores. But Florentines love tripe, so if you want to really eat like a local, head to Osteria Tripperia Il Magazzino. Like most Florentine recipes, trippa alla fiorentina is cooked in a tomato sauce, often a slightly brothy one, and topped with Parmigiano.

At Osteria Tripperia Il Magazzino, it’s all about the tripe, meaning cow’s stomach cooked in numerous ways. We are talking about innovative small sandwiches, meatballs, pasta dishes and fried food. Osteria Tripperia Il Magazzino isn’t for everyone but if you are a curious eater, this is the place for you.

Florence is an offal city, and one of the best expressions of that is at Il Magazzino. If you’re looking for tripe, this is the place to go. It shows up in almost every section of the menu (not including desserts) in different formats from polpette di lampredotto to a classic trippa alla Fiorentina.

Lampredotto meatballs, ravioli stuffed with lampredotto and potato, linguine with black cabbage pesto and Florentine tripe are just some of the dishes on offer at the Osteria Tripperia Il Magazzino, accompanied by a well-stocked wine list boasting 180 labels.

The place that sticks out to me as somewhere Tony would like is Osteria Tripperia il Magazzino, which is offal-based,” writes Redditor Tracuivel. “I loved that place, and would happily go back. Not too costly, either.

Even Il Magazzino's wine list is well-stocked, so you can pair the ideal bottle with the food of your choice. Naturally, the flavours are powerful and transport you to an earlier time in Florence.

Osteria Tripperia Il Magazzino – Honors the Tuscan tradition of using all parts of the animal. Must Order: Trippa, lampredotto, bollito, lingua.