Makes 4 to 6 servings
This is a typical dish of the Campania region in which the meat “marries” with the vegetables. The broth can be prepared a few days before the rest of the soup, making it a quick and easy spring time supper.
Ingredients
- 8 oz pork ribs
- 4 oz pork skin
- 8 oz boneless beef chuck (in 1 piece)
- 3 oz pancetta
- 1 medium yellow onion
- 2 garlic cloves, peeled
- 1 bouquet garni with 1 thyme sprig, 1 flat-leaf parsley sprig, and 1 bay leaf
- 4 oz fresh Italian sausage, cooked and removed from casing
- 1 lb savoy cabbage
- 1 lb escarole
- 1 lb broccoli rabe
- 1 fresh hot red chile (remove stem and seeds if you are concerned about heat)
Directions
- Put the pork ribs, pork skin, beef, and pancetta in a large pot and add enough cold water to completely cover the meats. Put the pot over medium heat, and bring the water to a simmer. As soon as it comes to a simmer, remove the lid and start skimming any foam that rises to the surface. Add the, onion, garlic, and bouquet garni.
- Partially cover the pot by setting the lid slightly ajar to leave an opening; that way, the pot won’t be as likely to boil over and you can keep an eye on it more easily. Bring it back to a simmer and cook, skimming periodically, for about 2 hours.
- Remove the meats from the broth, let them cool enough to handle easily, remove the bones, and cut the meat into small pieces. Cut the sausage into small pieces and reserve the meats and sausages. (If you plan to serve the soup the next day, keep the meats in a covered container in the refrigerator; it is fine to mix them together.)
- Strain the broth through a wire-mesh sieve directly into a soup pot if you are planning to serve the soup right away. If you plan to serve the soup another day, cool and store the broth in the refrigerator.
- Prepare the vegetables for the soup: Separate the cabbage and escarole leaves from the base, rinse well, and cut into thin strips about 2 inches long. Trim and peel the broccoli rabe stems; discard any bruised or discolored leaves, and coarsely chop the stems and tops.
- Return the broth to a simmer and add the vegetables. Simmer the soup over medium or low heat until the vegetables are tender, about 20 minutes. Add the meat and sausage to the broth, along with the chile. Simmer the soup until it is very flavorful and all the ingredients are tender and very hot, about 10 minutes.
- Serve the soup at once in heated soup bowls.
