'O pere e 'o musso
 '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 is a typical Neapolitan dish, with its name meaning "the foot and the muzzle" in Neapolitan, which 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. 'O pere e 'o musso is also consumed in the region of Molise and in the province of Foggia, where the dish is regarded as a "party" food.[1]
Preparation
Traditional recipe
This Neapolitan culinary speciality is prepared by boiling pig's feet ('o pere) with calf's 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 includes, depending on the customer's preferences, the addition of fennel, lupins, olives and 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 or carts and 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.
