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Soffritto napoletano

A rustic stew made from pork innards sautéed in lard and braised in a robust tomato sauce
Prep Time2 hrs
Cook Time2 hrs
Total Time4 hrs
Course: Main Course, Primo
Cuisine: Campania
Keyword: braised
Servings: 46

Ingredients

  • 1.5-2 kilos 3-4 lbs pork innards trimmed of any gristle and cut into bite sized chunks
  • 1-2 red chili peppers preferably fresh
  • 1-2 bay leaves
  • 1 sprig fresh rosemary
  • Red wine about 125ml/1/2 cup
  • 250g 8 oz tomato paste more or less, to taste
  • 100g 3-1/2 oz lard
  • Salt and pepper

Instructions

  • Cut the innards into bite-sized chunks, trimming any gristle as you go. 
  • Place the cut up innards in a large bowl and cover with water. Let soak for about two hours, changing the water from time to time until the water runs clear. Drain well and let air dry for a few minutes, then finish off with paper towels. 
  • Heat the lard in a large pot. When it's hot, add the innards. The innards will turn color and then exude their liquid. Keep on simmering, stirring from time to time, until the liquid has evaporated and you begin to hear sizzling. Continue to sauté until the pieces begin to brown.
  • Add the pepper, bay leaf and rosemary and give the pot a stir. Sauté for a minute or so more, until you can smell the aromatics. Add a good pour of red wine and let it evaporate. Add the tomato paste, which you will have loosened with a glassful of water. Add that to the pot and give everything a stir. Add more water if need be, so the liquid just covers the pork pieces. 
  • Add the pepper, bay leaf and rosemary and give the pot a stir. Sauté for a minute or so more, until you can smell the aromatics. Add a good pour of red wine and let it evaporate. Add the tomato paste, which you will have loosened with a glassful of water. Add that to the pot and give everything a stir. Add more water if need be, so the liquid just covers the pork pieces. 
  • Lower the heat and cover the pot. Let everything simmer very gently for two to three hours, until the pork pieces are fork-tender and the sauce dark and unctuous and flavorful. 
  • Serve hot, with crusty bread. Or as a sauce for pasta.