Morzello (Morzeddhu alla Catanzarisi)
User Reviews
5
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Prep Time
30 mins
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Cook Time
6 hrs
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Total Time
6 hrs 30 mins
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Servings
6 people
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Calories
440 kcal
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Course
Main Course
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Cuisine
Italian
Morzello (Morzeddhu alla Catanzarisi)
Description
This traditional Morzello stew incorporates various veal offal parts such as tripe, heart, and liver with tomato elements to create a robust and deeply flavored dish. The initial boiling of tripe ensures cleanliness and tenderness before being chopped. The offal is sautéed with animal fat and tomato paste to develop richness, then simmered in a substantial amount of tomato sauce and water, enough to cover the ingredients deeply to account for long cooking time.
Bay leaves and Calabrian chili peppers add aromatic warmth and heat, while stirring with fresh oregano during the multiple-hour simmer infuses herbaceous notes. The prolonged cooking breaks down the offal to tender consistency and melds flavors into a hearty stew.
Morzello is traditionally served steaming hot either plated or in a Calabrian pitta bread sandwich, making it suitable as a main course or street food. The texture combines tender meat with the thick tomato sauce and the spiciness of chilis for a distinct eating experience typical of Calabria.
Ingredients
- 500 grams veal tripe abomasum, omasus, rumen, and reticulum
- 300 grams calf offal heart, liver
- 100 grams tomato paste
- 150 grams animal fat
- 1.5 .5 liters tomato sauce
- 3 Calabrian chili peppers
- 10-12 bay leaf
- salt a pinch
- 1 oregano large bunch
Instructions
- Start by carefully cleaning the veal tripe, and then boil it for 10-15 minutes together with the veal tripe. Then drain and cut into small pieces.
- Cut the other parts of meat into small pieces and place them in a pot with the animal fat. Add the tomato paste and fry for 5-10 minutes. While frying, add the tomato sauce and water, until it almost reaches the edge of the pot. The amount of water varies according to the type of pot you use, but in general it will be a lot, because the morzello takes a while to cook. Finally, add the bay leaf and chilis.
- Let the stew cook for about 5-6 hours, stirring occasionally with the bunch of oregano.
- Serve the morzello hot on a plate or in a sandwich in the traditional pitta calabrese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 19g | 6% |
| Protein | 33g | 66% |
| Fat | 27g | 42% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 205mg | 68% |
| Sodium | 1576mg | 66% |
| Potassium | 1478mg | 31% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
| Vitamin A | 9887IU | 198% |
| Vitamin C | 23mg | 26% |
| Calcium | 45mg | 5% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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