Entree: Italy – Calabria – Morzello (Calabrian spicy tripe and beef tomato stew typically served on toasted bread)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 1 lb (450 g) beef tripe, cleaned and precooked until tender, chopped into bite-size pieces
- 8 oz (225 g) beef brisket or stewing beef, trimmed and cut into 1/2-inch (1 cm) pieces
- 3 tbsp (45 ml) extra virgin olive oil
- 1 medium onion, finely chopped (about 150 g)
- 3 cloves garlic, thinly sliced
- 1/2 tsp (2 g) crushed Calabrian peperoncino or 1 tsp (2 g) crushed red pepper flakes, adjust to heat preference
- 1 cup (240 ml) crushed canned tomatoes (passata)
- 2 tbsp (30 g) tomato paste
- 1/2 cup (120 ml) dry red wine
- 1 bay leaf
- 1 tsp (1 g) dried oregano
- Salt, to taste (about 1 tsp / 5 g)
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley
- 4 slices rustic bread, toasted, for serving

Instructions

1. If tripe is not yet tender, simmer cleaned tripe in water with a splash of vinegar and a bay leaf until fully tender, 1–2 hours. Drain, rinse, and chop into bite-size pieces.
2. Pat the beef pieces dry and season lightly with salt and pepper. Heat 1 tbsp (15 ml) olive oil in a heavy pot over medium-high heat and brown the beef in batches until nicely seared; remove and set aside.
3. Add remaining 2 tbsp (30 ml) olive oil to the pot. Sauté the chopped onion over medium heat until soft and translucent, about 6–8 minutes. Add garlic and peperoncino and cook 1 minute until fragrant.
4. Stir in tomato paste and cook 1–2 minutes to deepen flavor, then add crushed tomatoes and red wine. Scrape up any browned bits from the bottom of the pot.
5. Return browned beef and chopped tripe to the pot. Add bay leaf and dried oregano, bring to a gentle simmer, then reduce heat to low. Cover partially and cook 45–60 minutes, stirring occasionally, until sauce is thick and flavors are married. Add a little water if sauce reduces too much.
6. Adjust seasoning with salt and black pepper. Discard the bay leaf.
7. Stir in chopped parsley just before serving. Spoon hot morzello over toasted rustic bread or serve alongside slices for dipping.