Murzeddu

Cook the tripe thoroughly in boiling water, then rinse. Transfer it to a pot with plenty of water and the celery and cook for an hour. Drain, reserving the broth, and let it cool completely, so the fat can collect on the surface.

Cut the lung into pieces about five centimeters thick and transfer them to a pot with its cooking water. Cook until the liquid is completely absorbed: when finished, the pieces should be cooked through and the bottom almost dry.

Once the tripe broth has cooled, remove the fat that has risen to the surface. Carefully collect it and transfer it to a earthenware pot, which will serve as a fatty base for subsequent cooking.

Add it lard and the heart cut into pieces in the earthenware potCook for about thirty minutes, maintaining a medium heat and stirring when necessary. The heart should cook evenly without darkening excessively.

Boil the separately canned whole peeled tomatoes with basil. As soon as they come to the boil, add them to the heart in the shallow panStir to distribute the tomato and wait for the bottom to return to a steady boil.

Cut the tripe into not too thin strips and pour it into the shallow pan together with the heart and the tomato. Add some bay leaf and the chili pepper Calabrian red pepper cut into small pieces, adjusting the quantity according to the desired level of spiciness.

If the bottom seems too dry, add a few ladles of warm water. Cover the shallow pan and cook over low heat for about two hours, stirring occasionally. The sauce is ready when it's thick and well-combined, and the tripe is tender.

Just before removing the shallow pan Remove from the heat, add a pinch of oregano and stir to distribute its aroma. Make sure the seasoning is well combined, then serve the murzeddu piping hot, as soon as it's finished cooking.