Morzello Catanzarese
Morzello is Catanzaro's most iconic dish: offal (tripe, heart, lung, liver) slow-cooked in a dense tomato sauce with oregano, bay leaf, and chili pepper.
It's served strictly in pitta, the local ring-shaped bread. Eaten as street food, standing up, in the few historic shops of the city center.
Preparation
- 1
Wash and boil tripe for 30 minutes. Cut all offal into pieces.
- 2
Sauté garlic and chili in a large pot.
- 3
Add the offal and brown for 10 minutes.
- 4
Add passata, tomato paste, abundant oregano, and bay leaves.
- 5
Cook on very low heat for at least 2-3 hours, stirring often.
- 6
The sauce should become thick and dark. Adjust salt.
- 7
Cut pitta in half, generously fill with morzello and serve.
Chef's Tips
The long cooking is the secret: morzello must gently simmer. Oregano must be very abundant — it's the soul of the dish.