SOFFRITTO SOUP (STRONG SOUP)

PREPARING

Let's start with the offal: take a pot and boil them until the entrails are cooked, in doing so we will be able to remove all their impurities.

Once the offal is cooked, drain it in a separate pan over the fire, add lard to taste and a clove of garlic; then add the cooked offal, then heart, lung, spleen, liver etc. letting everything brown.

Add salt to taste and then blend with white wine. Once the wine has evaporated, add 30% of cooked tomato sauce and 70% of soffritto sauce, a couple of bay leaves, a sprig of thyme and a sprig of rosemary leaving it to cook for 1/2h.