(; ) is a typical
Neapolitan dish. Its name refers to its main ingredients:
pig's feet
A pig's trotter, also known as a pettitoe, is the culinary term for a pig's foot. It is used as a cut of pork in various dishes around the world, and experienced a resurgence in the late 2000s.
Description
Pigs' trotters, sold as Irish-style c ...
and cow
snout
A snout is the protruding portion of an animal's face, consisting of its nose, mouth, and jaw. In many animals, the structure is called a muzzle, Rostrum (anatomy), rostrum, beak or proboscis. The wet furless surface around the nostrils of the n ...
s. The dish derives from popular tradition and a need to make use of less noble cuts of meat, and is usually sold as street food from carts, in the cities of
Campania
Campania is an administrative Regions of Italy, region of Italy located in Southern Italy; most of it is in the south-western portion of the Italian Peninsula (with the Tyrrhenian Sea to its west), but it also includes the small Phlegraean Islan ...
.
Preparation
Traditional recipe
This Neapolitan culinary specialty is prepared by boiling pigs' feet with calves' snouts. The ingredients are depilated,
boiled
Boiling or ebullition is the rapid phase transition from liquid to gas or vapour; the reverse of boiling is condensation. Boiling occurs when a liquid is heated to its boiling point, so that the vapour pressure of the liquid is equal to the p ...
, 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:
* Calf foot
* Goat foot
* The four stomachs of the calf (including
tripe
Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle and sheep.
Types
Beef
Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a cow's stomach chambers: th ...
)
* Cow
udders
* Calf
uterus
The uterus (from Latin ''uterus'', : uteri or uteruses) or womb () is the hollow organ, organ in the reproductive system of most female mammals, including humans, that accommodates the embryonic development, embryonic and prenatal development, f ...
* Calf
rectum
The rectum (: rectums or recta) is the final straight portion of the large intestine in humans and some other mammals, and the gut in others. Before expulsion through the anus or cloaca, the rectum stores the feces temporarily. The adult ...
The condiment of may also include, depending on personal preferences,
fennel
Fennel (''Foeniculum vulgare'') is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized ...
,
lupins
''Lupinus'', commonly known as lupin, lupine, or regionally bluebonnet, is a genus of plants in the legume family Fabaceae. The genus includes over 199 species, with centres of diversity in North and South America. Smaller centres occur in No ...
,
olive
The olive, botanical name ''Olea europaea'' ("European olive"), is a species of Subtropics, subtropical evergreen tree in the Family (biology), family Oleaceae. Originating in Anatolia, Asia Minor, it is abundant throughout the Mediterranean ...
s or
chilli.
Street food tradition
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.
See also
*
Neapolitan cuisine
Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman world, Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its Kingdom of Naples, kingd ...
References
{{DEFAULTSORT:O pere e o musso
Neapolitan cuisine
Culture in Naples
Cuisine of Campania