Morzello with tripe and mixed offal

Morzello with tripe and mixed offal appears as a dense, dark stew, where small pieces of tripe and veal offal simmer slowly in an intense, spicy red sauce. The aroma is deep and spiced, with notes of chili pepper and tomato that envelop the palate. The texture is tender, almost melting, meant to be scooped up with bread. In Catanzaro it is often enjoyed at lunchtime or as hearty street food, served hot in the traditional pitta.