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The taste at all latitudes

DONBOSCO4EXPO

Soup sauce, soup or strong, is a typical Neapolitan dish suitable for freselle and pasta dishes. Using various components of the entrails of the pig, cooked in tomato sauce and strongly flavored.
The traditional components are: 

pork offal (lung, trachea, heart, spleen, kidneys, pork rinds, scraps of meat of the animal), but excluding liver, sweetbreads or tripe. 

tomato paste, possibly mixed with tomato paste 

lard 

olive oil 

Red pepper 

rosemary 

laurel 

Red wine 

salt 

Preparation 

The pieces of meat should be washed under running water and then be immersed in water to bleed them as much as possible. They will then fried (by this stage, therefore, comes the name of fried par excellence) over high heat in lard mixed with extra virgin olive oil. 

Adding red wine, which will be evaporated, and add a sprig of rosemary, chilli and chopped 1-2 bay leaves, tomato sauce and salt. 

Lowering the flame of the burner will be diluted whole set with some glasses of warm water, by boiling meat and odors for not less than 1-2 hours (the time will vary based on the amount of meat). 

In the event of an excessive drying out of the soup, it will add the necessary warm tap water.

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