I adore this recipe because it’s an authentic taste of southern Italy, made the old-fashioned way with patience and care. The long, slow cooking creates layers of flavor that can’t be rushed. The tomato base becomes thick and rich, the meat tender, and the aroma — with oregano and bay — fills the kitchen. It’s a piece of Calabria’s culinary heritage, perfect served hot with crusty bread or tucked inside a traditional pitta calabrese.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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 liters tomato sauce 3 Calabrian chili peppers 10–12 bay leaves A pinch of salt 1 large bunch oregano
Directions
I begin by cleaning the veal tripe carefully, making sure it’s thoroughly washed. I then boil it for 10–15 minutes to remove any impurities. After boiling, I drain it and cut it into small bite-sized pieces.
I cut the other offal pieces — heart and liver — into small chunks as well. In a large pot, I melt the animal fat and add the chopped meats.
I stir in the tomato paste and fry everything together for about 5–10 minutes, letting the flavors develop and the meat brown slightly.
Next, I add the tomato sauce and enough water to almost reach the top of the pot, depending on the pot size. This dish needs plenty of liquid because it simmers for hours.
I add the bay leaves, Calabrian chili peppers, and a pinch of salt. Then I let the stew cook slowly over low heat for 5–6 hours, stirring occasionally using a bunch of oregano, just as it’s done traditionally.
Once the sauce is thick and the meat is tender, I remove it from the heat. I serve it hot, either in a bowl with fresh bread or inside a pitta calabrese for the true Calabrian experience.
Servings and Timing
This recipe serves about 6 people. It takes around 30 minutes to prepare and about 6 hours to cook, for a total of 6 hours and 30 minutes. It’s a dish that rewards patience — the longer it simmers, the deeper the flavor.
Variations
Sometimes I use olive oil instead of animal fat for a lighter, modern version. For extra spice, I add an extra chili or a pinch of crushed red pepper. The beauty of this dish is that I can adjust it to suit my taste while keeping its rustic soul intact.
Storage/Reheating
I store leftover Morzello in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors blend together. To reheat, I warm it gently on the stove over low heat, adding a splash of water if the sauce becomes too thick. I can also freeze it for up to 2 months — just thaw it overnight in the fridge before reheating.
FAQs
What is Morzello?
It’s a traditional Calabrian stew made with veal tripe, offal, tomato, and chili — a beloved street food from Catanzaro, often served in bread.
Is Morzello spicy?
Yes, it has a noticeable heat from Calabrian chili peppers, though I can adjust the spice level to taste.
Can I make it with other meats?
Yes, though traditional Morzello uses veal tripe and offal, I can make a simplified version using beef stew meat or lamb.
How do I know when it’s ready?
The sauce should be thick and rich, and the meat tender enough to cut with a spoon.
Can I make it ahead?
Absolutely — it tastes even better the next day once the flavors meld.
What do I serve with it?
I serve it hot with crusty bread, polenta, or stuffed into pitta calabrese.
Can I reduce the fat content?
Yes, I replace part or all of the animal fat with olive oil for a lighter but still flavorful version.
How spicy are Calabrian peppers?
They’re moderately hot with a smoky, fruity flavor — perfect for balancing the richness of the meat.
Can I freeze Morzello?
Yes, it freezes well for up to two months and reheats beautifully.
Is this dish common outside Calabria?
It’s a specialty of Catanzaro and not widely found elsewhere — making it a true regional gem worth trying at home.
Conclusion
I love how Morzello captures the essence of Calabrian cooking — humble ingredients transformed into a rich, deeply flavorful dish through time and care. The combination of tender tripe, spicy tomato sauce, and fragrant oregano makes every bite unforgettable. Whether I serve it in a bowl or a warm loaf of bread, this hearty stew always brings the warmth and soul of southern Italy to my table.
Morzello (Morzeddhu alla Catanzarisi) is a traditional Calabrian stew made with veal tripe, offal, and a spicy tomato sauce. Slow-cooked for hours with Calabrian chili, oregano, and bay leaves, it’s a rich, hearty, and authentic taste of southern Italy, perfect with crusty bread or pitta calabrese.
Ingredients
500 g veal tripe (abomasum, omasus, rumen, and reticulum)
300 g calf offal (heart, liver)
100 g tomato paste
150 g animal fat (or olive oil, for a lighter version)
1.5 L tomato sauce
3 Calabrian chili peppers
10–12 bay leaves
Pinch of salt
1 large bunch oregano
Crusty bread or pitta calabrese, to serve
Instructions
Clean the veal tripe thoroughly under running water, then boil it for 10–15 minutes to remove impurities. Drain and cut into bite-sized pieces.
Cut the calf heart and liver into small chunks.
In a large pot, melt the animal fat (or heat olive oil) and add the chopped meats. Stir in the tomato paste and cook for 5–10 minutes until slightly browned.
Add the tomato sauce and enough water to almost reach the top of the pot. Stir well.
Add bay leaves, Calabrian chili peppers, and a pinch of salt. Stir to combine.
Simmer gently over low heat for 5–6 hours, stirring occasionally using a bunch of oregano, as per Calabrian tradition.
Once the sauce is thick and the meat tender, remove from heat. Discard bay leaves and serve hot with crusty bread or inside a pitta calabrese.
Notes
Use olive oil instead of animal fat for a lighter version.
Add more Calabrian chili or red pepper flakes for extra heat.
The dish improves after resting overnight as flavors deepen.
Traditionally eaten in bread, but also delicious with polenta or rice.
Freezes well for up to 2 months; reheat gently on the stove before serving.
