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Tuscan offal soup

This is the accompaniment to rigaglia, Pistoia's traditional boiled offal (veal). It's a soup (Italians would call it a pappa, or 'pap' made with the broth from cooking the stuff, along with some carrot-celery-onion and maybe tomato, greens, etc, and lots of bread crumbs.

The unusual name from a prison (carcere) in Pistoia next to the slaughterhouse. The prisoners would get some every week, if they behaved.

Text © Dana Facaros and Michael Pauls

Image by Agriturismo Podere Santa Rita