Authentic Soffritto Napoletano (Zuppa Forte) – The “STRONG STEW” from Naples

Soffritto Napoletano, also known as Zuppa Forte, is a bold and deeply flavorful dish that embodies the essence of Neapolitan cuisine.

Rooted in ancient tradition, it is a slow-cooked stew made with pork offal, tomato paste, chili pepper and fragrant herbs.

This dish is not for the faint of heart: it is a robust and spicy delight that showcases the resourcefulness of Southern Italian cuisine.

Traditionally prepared in the artisan butcher shops of Naples,

Soffritto Napoletano is a true symbol of culinary heritage, designed to use every part of the pig.

Today, although its preparation is less common, it remains a must-have dish for those exploring the heart of Neapolitan gastronomic culture.

DOWNLOAD PDF WITH ZUPPA FORTE RECIPE HERE:

ZuppaForteRecipe

Cooking Time

• Prep Time: 30 minutes (plus 2 hours soaking)

• Cook Time: 2–3 hours

• Total Time: ~3–3.5 hours (plus soaking)

• Servings: 6

Ingredients

Main Ingredients

• 4.4 lb (2 kg) pork offal (heart, lung, and trachea/windpipe), cleaned and chopped

• 10.5 oz (300 g) mixed pork meat scraps or stew trimmings, roughly chopped

• 7 oz (200 g) tomato paste

• 1.7 oz (50 g) tomato sauce (plain canned tomato sauce)

• 3.5 oz (100 g) lard

• 1/2 cup (120 ml) dry red wine

• 1 Tbsp extra-virgin olive oil

• 1 hot chili pepper (or 1–2 tsp crushed red pepper flakes, to taste)

• 1 bay leaf

• 1 sprig fresh rosemary

• Kosher salt, to taste

• Water, as needed for simmering

Step-by-Step Instructions

1) Clean, soak, and blanch the offal

1. Chop the offal into small pieces and rinse well under cold running water.

2. Place in a large bowl, cover with cold water, and soak for 2 hours, changing the water occasionally.

3. Drain, then blanch: drop the offal into boiling water for a short boil to remove impurities.

4. Drain thoroughly and set aside.

2) Build the base

1. In a large heavy-bottom pot or Dutch oven, melt the lard with the olive oil over medium heat.

2. Add the offal and the meat scraps. Cook, stirring occasionally, until the liquid released by the meat evaporates and the pieces begin to lightly brown.

3) Deglaze with red wine

1. Pour in the red wine and let it cook off completely, scraping the bottom to loosen browned bits (that’s flavor).

4) Add tomato and seasonings; slow simmer

1. Stir in the tomato paste and tomato sauce until everything is well coated.

2. Add the bay leaf, rosemary, and hot chili pepper (or flakes).

3. Add water a little at a time to reach your preferred consistency (thick but spoonable).

4. Reduce heat to a gentle simmer and cook 2–3 hours, stirring occasionally. Add more water as needed so it doesn’t dry out or stick.

5) Season and finish

1. Taste and adjust salt.

2. Remove the bay leaf and rosemary before serving.

Serving Suggestions

• With pasta: Toss with spaghetti (bonus points for a good bronze-cut spaghetti).

• With bread: Spoon over thick slices of crusty Italian bread for the ultimate “sop it up” moment.

• Classic: Serve hot with a glass of dry red wine.

FAQ (Before Nutritional Facts)

1) What exactly is “soffritto” here?
In Naples, Soffritto is a spicy, slow-simmered offal stew—not the onion/carrot/celery “sofrito” base some Americans think of.

2) Can I skip the soaking step?
Soaking helps pull out residual blood and strong odors. If you want the cleanest flavor, don’t skip it.

3) How long should I blanch the offal?
Just a brief boil to release impurities, then drain well. Don’t overcook during blanching—this dish finishes in the long simmer.

4) Can I use oil instead of lard?
Yes, use more extra-virgin olive oil, but the flavor won’t be as traditional or as rich.

5) How spicy is it supposed to be?
Traditionally it has real heat. Start with 1 hot chili (or 1–2 tsp crushed red pepper flakes) and adjust near the end.

6) My sauce is getting too thick—what do I do?
Add hot water a splash at a time and stir. Keep it at a gentle simmer to stay glossy.

7) Can I make it ahead?
Absolutely—this is often better the next day. Reheat slowly with a little water.

8) How do I store leftovers?
Refrigerate airtight up to 3 days. Freeze up to 2 months.

Nutritional Facts (Estimated, per serving)

(Will vary a lot depending on the exact offal/meat scraps and how much fat renders.)

• Calories: ~520–680

• Protein: ~35–45 g

• Total Fat: ~35–50 g

• Carbohydrates: ~8–15 g

• Fiber: ~1–3 g

• Sugars: ~3–6 g

• Sodium: varies by salt and tomato brands

If you want, tell me what you’re pairing it with (pasta only? bread only?), and I can tighten the serving notes and nutrition estimate for that exact use.

SOFFRITTO NAPOLETANO

Explore the bold, traditional flavors of Naples with this Soffritto Napoletano. A dish steeped in history and bursting with character, it’s an unmissable taste of authentic Italian cooking. Buon appetito! 🍅✨

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Course Main Course

Cuisine Italian

Servings 6

Notes

Ingredients

Main Ingredients:

• 4.4 lbs (2 kg) pork offal (heart, lung, trachea), cleaned and chopped
• 10.5 oz (300 g) meat scraps, roughly chopped
• 7 oz (200 g) tomato paste
• 1.7 oz (50 g) tomato sauce (preferably from Irpino tomatoes)
• 3.5 oz (100 g) Agerola lard
• ½ cup (120 ml) red wine
• 1 tbsp extra virgin olive oil (Sorrento oil preferred)
• 1 strong chili pepper, or more to taste
• 1 bay leaf
• 1 sprig of fresh rosemary
• Salt, to taste

---

Step-by-Step Method

1. Prepare the Offal:

1. Chop the pork offal into small pieces and rinse them thoroughly in cold water.
2. Place the offal in a bowl filled with water and soak for 2 hours, changing the water periodically to remove any blood.
3. Strain the offal and blanch it briefly in boiling water to remove impurities. Drain and set aside.

---

2. Start the Base:

1. In a large pot, melt the lard with the olive oil over medium heat.
2. Add the offal and meat scraps to the pot. Cook, stirring occasionally, until the liquid from the meat has evaporated and the meat begins to brown slightly.

---

3. Deglaze with Wine:

1. Pour in the red wine and allow it to evaporate completely, stirring to deglaze the pot and lift any browned bits from the bottom.

---

4. Add Tomato and Seasonings:

1. Stir in the tomato paste and tomato sauce. Mix well to coat the meat.
2. Add the bay leaf, rosemary, chili pepper, and a few cups of water to achieve your desired sauce consistency.
3. Lower the heat to a gentle simmer and cook for 2–3 hours, stirring occasionally and adding water if necessary to prevent the sauce from becoming too thick.

---

5. Final Seasoning:

1. Taste and adjust the salt to your liking.
2. Remove the bay leaf and rosemary before serving.

Keyword soffritto, soffritto napoletano,