Osteria Tripperia Il Magazzino

"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. Magazzino is the only osteria in Florence that does this kind of street food in a more formal restaurant, along with some interesting fusiony dishes. Come for dinner to try ravioli packed with seasoned lampredotto and topped with a sweet onion sauce, and bites like tempura fried lampredotto sushi. The restaurant feels like most traditional Tuscan restaurants with rustic furnishings, vintage photos lining the walls, and neighborhood-specific coat of arm-like flags." - coral sisk, georgette jupe

"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. Magazzino is the only osteria in Florence that does this kind of street food in a more formal restaurant, along with some interesting fusiony dishes. Come for dinner to try ravioli packed with seasoned lampredotto and topped with a sweet onion sauce, and bites like tempura fried lampredotto sushi. The restaurant feels like most traditional Tuscan restaurants with rustic furnishings, vintage photos lining the walls, and neighborhood-specific coat of arm-like flags." - Coral Sisk

"Adventurous eaters, Il Magazzino is your jam. Sample gourmet versions of Florence’s street food lampredotto in a sit-down osteria setting: fried meatballs of the gutsy stuff, lampredotto-filled ravioli topped with Tropea onion sauce, and even tempura-fried lampredotto sushi, which nods to chef Luca Cai’s stint in Japan. Everything on the menu is pretty stellar, except the steak. Stick to the pastas and organ meats, and you’ll land a one-of-a-kind meal. (Dining with a squirmy eater or vegetarian? Have no fear — non-offal options are also available.)" - Coral Sisk

"Florence is famous for its offal dishes, and Osteria Tripperia Il Magazzino—set on one of Florence’s prettiest squares, only steps from the Ponte Vecchio—is one of the best places in town to sample them if you have the, er, guts. The menu features tripe, either fried or alla Fiorentina (stewed with tomatoes and topped with parmesan); lampredotto (the fourth stomach of the cow) rolled into sushi or stuffed into ravioli and served with a sweet Tropea onion sauce; and mixed boiled meats with pungent salsa verde. If offal isn’t your thing, go for the maltagliati pasta with vegetable carbonara, eggplant parmesan, or rabbit alla cacciatora. The serious wine list here is composed entirely of Tuscan labels. Prices are extraordinarily reasonable, making it easy to order something special—say, a Brunello or a Super Tuscan from Bolgheri. If you don’t feel like splashing out, though, the house red (a Tuscan Sangiovese) is a perfect, rustic match for the hearty food." - Nicky Swallow

"An Offal Experience A local favorite on postcard-pretty Piazza della Passera in the Oltrarno neighborhood, Il Magazzino serves up delicious Florentine food with a special emphasis on offal. If you are up for it, there’s no better place to sample stalwarts of the indigenous cuisine in dishes such asgrilled udderor classic trippa alla fiorentina, or tripe stewed in a tomato sauce topped with grated Parmesan. If offal’s not your thing, opt instead for the mouthwatering linguine with kale pesto. The great wine list offers someaffordable choices."