Not just steak ...

Lampredotto and Trippa (Tripe) are poor dishes made from cow stomach. These recipes have gone on to gain immense popularity on the culinary scene, not only in Florence.
While Trippa also figures on restaurant menus in various recipes, Lampredotto is the ultimate street food which must only be eaten at one of the kiosks spread throughout the city. However, you can buy both dishes from these kiosks, known as “Trippai”.

As for the Panino al Lampredotto, the ritual goes: in front of the customer, a piece of meat is extracted steaming from the pot, shredded then seasoned in various ways then finally placed in a bread roll that has been dipped in the lampredotto sauce or cooking water. This is all animated by the lively comments of the trippaio (tripe-maker), rendering the preparation of this roll part of the experience ... Try one to see for yourself!

Campi Bisenzio is just 9.3 miles (15 kilometers) from Florence, even being onerously considered a suburb of Florence by the ill-informed.
Yet, Campi Bisenzio is actually a small city in its own right, with a distinct history and traditions, evidenced by the fact that right here, you can taste a specialty that is not easily found elsewhere: la carne di pecora. 

This ‘sheep meat’ is served as a sauce exclusively with a type of short pasta, eloquently named “Penne Sulla Pecora” or prepared in a flavorful stew as a main course, “Pecora Alla Campigiana,” accompanied by beans or another side dish, enjoyed in the local trattorias.

The fact that lamb is a tradition here testifies to a past in which sheep farming was the main activity in the area.

Restaurants in the area offer this dish just about everywhere, but Peposo is a typical dish that has its roots in Impruneta with its terracotta kilns. The meat would be placed in a pot (perhaps actually earthenware) that would go into the corner of a kiln for very slow cooking.  

In fact, to make Peposo, beef is marinated and shredded before cooking for a long time in red wine, black pepper and garlic. This dish is very simple to make but results in an intense flavor and guaranteed tenderness.

An opportunity to taste this dish in Impruneta and experience all the passion behind it is the Peposo Day, entirely dedicated to this traditional recipe. 

In the Val di Sieve area, within the municipalities of Rufina or Pelago, you can find a sausage unlike any other: the Bardiccio.
Again we are 12–13 miles (20 kilometers) from Florence, but Bardiccio has a local history rooted in the peasant civilization. Indeed, this meat product is a ‘poor’ sausage, made from the less noble cuts of both pork and beef but with an intense flavor. It is then spiced with garlic and fennel, which imparts the typical flavor, and served in many different ways, from grilling to stewing in tomato. This local meat is easy to find in local butcher shops as well as at village festivals or food fairs.