In breve
The dish in short
- Beef offal only: the four stomachs of tripe, spleen, lung, heart, intestine, sweetbreads, oesophagus and windpipe; never pork.
- Washed, soaked and precooked group by group, then cut small: the tripe in strips of 4 cm by 1 cm, the rest in 1 cm pieces.
- Simmered for 4–5 hours in tomato and pepper concentrate with bay, stirred with a bunch of oregano; never deglazed with wine.
- The spleen is blanched on its own and goes in only for the last 15 minutes, so it does not darken the rest.
- Served piping hot and very spicy in the pitta, Catanzaro's ring bread, its ends first dipped in the sauce.
Il video, Catanzaro, Calabria
Morzello catanzarese
The video: Catanzaro's spiced stew of beef offal in tomato and chilli, eaten in pitta bread
Catanzaro's stew of beef offal (four kinds of tripe, heart, lung, spleen and more), simmered for hours in tomato and pepper concentrate with bay and oregano, finished with fresh chilli and eaten in the pitta; a De.C.O. of Catanzaro, made here to the rules of a certification mark registered in 2024. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 4
- Hands-on
- 2 h 8 min
- Cooking
- 5 h 5 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 23 steps, as in the recipe.
Altri video
