To prepare Neapolitan soffritto, start by cutting the offal: cut the pieces of spleen, heart, liver, and lung into cubes of 1-1.5 inches (1-2-3). Transfer everything into a bowl and rinse the ...

Zuppa forte traditionally was made with odds and ends of meats, including offal, but in our cookbook, “Milk Street 365: The ...

Zuppa forte, also known as zuppa di soffritto, is an old-school Neapolitan dish made by slow-cooking meats with garlic and other aromatics, along with tomatoes and preserved chilies, until reduced ...