Serious Eats - seriouseats.com

@barry: the secret of Nerbone (and all the lesso carts around florence) is probably the fact that the broth is prepped early in the morning and then goes on simmering all day long.

During the day the 15 gal pot sees -I think- no less than a couple hundred pounds of brisket and 'lampredotto': the 'reed' tripe, pink and tender and delicate, usually sold in bread rolls with a dab of the aforementioned salsa verde, or hot sauce - though the purists (like me :)) prefer just a dash of salt and pepper.

For extra flavor, ask for a "panino bagnato", where the roll is sliced and dipped in the broth before preparing the sandwich! (and yes, I was born in Florence and grew up near the market!)