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tripe and liver pie

The name for this pie is said to come from almuerzo, the Spanish word for breakfast, and it's a hearty start to the day for farmers. The filling is made of tripe, calf's liver and pork liver, tomatoes, red wine, olive oil, lard and chilli pepper. Sometimes restaurants serve it as a stew, with bread, or put it in a pitta.

Also spelled mursiello. In Reggio Calabria and Cosenza it's known as suffrittu.

Text © Dana Facaros and Michael Pauls

Images by: fatandhappy