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.

This is a preview of the content in our Italian Food Decoder app. Get the app to:
iOS App Store Google Play