soufritte Soufritte
My mother used to make this and her original recipe also called for beef lung – no longer permitted by Dept. of Agriculture. I added the cubed beef to make up the difference. I never saw this on a restaurant menu.
You can get the whole soufritte story here – La Cucina Povera
Soufritte 3 Preparation: Season liver, brown in oil and set aside. Season heart/beef , brown in batches and set aside. Remove any liquid so meat browns and doesn’t steam. Don’t overcook.
In the same pot, add more oil, sauté onion and garlic until soft. Add tomato paste and caramelize.  Add stock, deglaze and stir well and add bay leaf.  Return meat, mix with onion and add oregano. Simmer covered for 1/2 hour, adding more liquid if needed. Taste for seasoning. Add the browned calf liver at the end.

8 thoughts on “Soufritte”

  1. Thank you very much for posting this recipe! My wife and I had soufritte once at a New Year’s Eve party at a local Italian banquet hall and loved it! The pot of soufritte at the hall had an index card next to it that stated “veal heart and livers in red sauce”, so there was no mistaking what you were getting. We went back for seconds and thirds! Over the years, I’ve tried to find a recipe for it, only to find “suffrito” or “soffrito” come up as just carrots, onions, and celery. THIS is what I’ve been looking for!

  2. When I was young my father would bring this home in one of those white take out container. It was always on a Friday night when he would work late. He would break out a small bowl for me and some crusty Italian bread. We would sit at the kitchen table in silence. The taste of the meat and sauce was so distinct I could never forget it along with those moments with my father.

  3. My grand nephew Nathan was intrigued by the appearance and aroma of my sufrite but when he found out what it was he frowned.Later he saw everyone enjoying it and decided to try it.He ended up having seconds and thirds . I think many gourmet foods are mind over matter.

  4. Every few weeks, the owner of the Olneyville Bar in Providence would make a hugh pot of Italian Souffrite for his customers. It was made mostlyy of chopped calves lung, some chicken livers and gizzards. My dad would bring home a jar for the family. The taste was delicious with lots of bay leaf and tomato sauce. We would sit with my dad and relish sandwiches made with the souffrtite. I’ve been looking for this recipe for 50 years Thank You

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