'O pere e 'o musso: Difference between revisions
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* Calf [[rectum]] |
* Calf [[rectum]] |
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The condiment of {{Lang|nap|'o pere e 'o musso|italic=no}} |
The condiment of {{Lang|nap|'o pere e 'o musso|italic=no}} may also include, depending on personal preferences, [[fennel]], [[lupins]], [[olive]]s or [[Chili pepper|chilli]].<ref name="cibodistrada" /> |
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== Street food tradition == |
== Street food tradition == |
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{{Lang|nap|'O pere e 'o musso|italic=no}} can be found in traditional shops and butcheries; however, it is most popularly sold by street vendors using stalls |
{{Lang|nap|'O pere e 'o musso|italic=no}} can be found in traditional shops and butcheries; however, it is most popularly sold by street vendors using stalls, carts or motorized vehicles such as [[Piaggio Ape|apecars]].<ref name="cibodistrada" /> |
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In the past, the salting of the meat by the street vendors was carried out by using a characteristic instrument, a dispenser consisting of an animal horn with a hole at the end. This tool is still in use by some vendors. |
In the past, the salting of the meat by the street vendors was carried out by using a characteristic instrument, a dispenser consisting of an animal horn with a hole at the end. This tool is still in use by some vendors. |
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Revision as of 12:29, 14 May 2023
 | This article relies largely or entirely on a single source. (October 2022) |
 'O pere e 'o musso on sale on a truck in the streets of Naples | |
| Alternative names | Il piede e il muso |
|---|---|
| Course | Meat, organ meat |
| Place of origin | Italy |
| Region or state | Campania, Naples |
| Serving temperature | Cool, room temperature or warm |
| Main ingredients | Pig feet, cow snout, lemon juice |
| Variations | Other organ meat |
| |
'O pere e 'o musso, Neapolitan for "the foot and the muzzle", is a typical Neapolitan dish. Its name refers to its main ingredients: pig's feet and cow snouts. 'O pere e 'o musso is usually sold as street food from carts, in the cities of Campania.[1] It is also consumed in the region of Molise and in the province of Foggia, where the dish is regarded as a "party" food.[citation needed]
Preparation
Traditional recipe
This Neapolitan culinary specialty is prepared by boiling pigs' feet ('o pere) with calves' snouts ('o musso). 'O pere e 'o musso derives from popular tradition and a need to make use of less noble cuts of meat. The ingredients are depilated, boiled, cooled, cut into small pieces and served cold, seasoned with salt and lemon juice.
Additions
Besides those already mentioned, the following ingredients are often added:[1]
- Calf foot
- Goat foot
- The four stomachs of the calf (including tripe)
- Cow udders
- Calf uterus
- Calf rectum
The condiment of 'o pere e 'o musso may also include, depending on personal preferences, fennel, lupins, olives or chilli.[1]
Street food tradition
'O pere e 'o musso can be found in traditional shops and butcheries; however, it is most popularly sold by street vendors using stalls, carts or motorized vehicles such as apecars.[1]
In the past, the salting of the meat by the street vendors was carried out by using a characteristic instrument, a dispenser consisting of an animal horn with a hole at the end. This tool is still in use by some vendors.
Related pages
References
- ^ a b c d "'O per e 'o muss, nato per non sprecare nulla" (in Italian). Archived from the original on 6 September 2017.
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