Morzello (Morzeddhu alla Catanzarisi) – A Hearty Calabrian Delicacy
Category: Main Dish
Servings: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tripe (beef or veal) | 600g |
| Oregano | To taste |
| Fresh chili pepper | 1 |
| Extra virgin olive oil | 1 tablespoon |
| Fine salt | To taste |
| Veal (various cuts) | 180g |
| Veal (various cuts) | 160g |
| Veal (various cuts) | 400g |
| Veal (various cuts) | 400g |
| Veal (various cuts) | 230g |
| Veal (various cuts) | 300g |
| Tomato paste | 400g |
| Water | 5 liters |
| Bay leaf | 1 |
Instructions:
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Prepare the Broth: Begin by filling a large pot with water and adding a pinch of fine salt. Bring to a boil. Once boiling, add a tablespoon of extra virgin olive oil to the pot.
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Clean the Tripe: While the water heats up, carefully clean the tripe (beef or veal). Rinse thoroughly under cold running water to remove any impurities. If you prefer, you can ask your trusted butcher to provide pre-cleaned offal, which can save some time.
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Cook the Tripe: Add the cleaned tripe to the boiling water. Let it cook for about 25 minutes or until the tripe becomes tender. After cooking, remove it from the pot, drain well, and set it aside in a separate bowl.
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Cook the Veal Offals: In the same pot, add the remaining pieces of veal. Cover them with water and bring to a boil once again. Let the veal cook for about 40 minutes or until the meat is tender. You can test the doneness by pricking the meat with a fork – if it easily pierces, it’s ready.
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Drain and Sauté the Offals: Once the veal offals are tender, remove them from the pot and drain thoroughly. Heat a pan over medium heat and sauté the veal and tripe together, ensuring they dry out and become slightly crispy.
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Simmer the Tomato Sauce: Meanwhile, in a separate saucepan, add the tomato paste and a bit of water. Simmer the sauce until it thickens and reduces down, forming a rich, concentrated flavor.
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Combine and Simmer: Once the sauce has thickened, add all the cooked offals (tripe and veal) into the tomato mixture. Stir well, ensuring that the meats are well coated. Let everything simmer together for about 1.5 hours, allowing the flavors to meld and the sauce to infuse into the meat.
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Season the Morzello: About 20 minutes before the end of cooking, finely chop the fresh chili pepper and add it to the pot, along with the bay leaf and a sprinkle of oregano. Adjust the seasoning with salt to taste.
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Final Touches and Serve: After 1.5 hours, the Morzello will be ready to serve. The offals should be tender, and the sauce should be rich and flavorful. Serve the dish hot, ideally with crusty bread or over a bed of rice for a satisfying meal.
Tips:
- Meat Variety: Traditionally, Morzello is made with a mix of veal offals (like tripe, lungs, heart, etc.), so feel free to experiment with different cuts of veal if you can find them.
- Spiciness: Adjust the amount of chili to your preference. If you like it spicier, add more fresh chili or even some chili flakes.
- Serving Suggestion: Morzello is a hearty dish, so serve it with a side of crusty bread to soak up the delicious sauce or over steamed rice for a complete meal.
Morzello (or Morzeddhu alla Catanzarisi) is a traditional dish from Calabria, a region in southern Italy known for its bold flavors and rustic cuisine. The combination of tender offals, aromatic herbs, and spicy chili creates a dish that is both comforting and full of character. Whether you’re exploring regional Italian cuisine or simply looking for a rich and hearty meal, Morzello is sure to impress. Enjoy!
