The neapolitan soffritto, called also “zuppa ‘e suffritt o zuppa forte” ( spy offal soup), is a traditional food of Campania and Napoli cuisine used to dress pasta or spread on slices of bread.
The soffritto is a sauce very narrow made with offal of pork chop with herbs seasoned with red wine, and cooked very slowly with a concentrate tomato. The offal that we use are the poorest parts of the pig, in fact, the original recipe does not require the use liver and tripe, this parts are considered most prized. For the soffritto soup we use exclusively the heart, the spleen, the lungs, trachea and kidneys, that we call “coratella”.
Neapolitan soffritto soup recipes
- 2,2 lbs of pig offal (heart, spleen, lungs, trachea and kidneys)
- 3 oz of 3 oz of lard
- 1 oz of olive oil
- 1,2 lb gr of tomato sauce
- 1 clove of garlic
- 1 glass of red wine
- 1 bay leaf
- 1 sprig of rosemary
- 2 sage leaves salt
- black pepper
- 1 chili pepper
Soak in cold water the pieces of meat for 4/5 hours, changing the water at least a couple of times and then drain and dry well.
Let flavor in a pan with oil, lard, garlic, rosemary, bay leave, sage and chili for a few seconds.
Remove the garlic and add all together the pieces of meat.
Let them brown over a high heat for a minute, then shaded with a glass of red wine until it has evaporated.
Add the tomato puree, salt and freshly ground pepper and boil it with the lid.
Cook for about 1 hour and a half stirring occasionally, and if necessary add a little water if the mixture if gets too dry. Served the neapolitan soffritto on slices of toasted bread, or as seasoning for pasta types like spaghetti or vermicelli!