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Veal Snout Arezzo-Style Stew (Grifi)

Guido Pasquariello
A traditional Tuscan stew featuring tender veal snout, enriched with garden herbs and tomatoes.
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Prep Time 30 minutes
Cook Time 2 hours
Course Main Course
Cuisine Italian
Servings 6

Equipment

  • Stove
  • Large pot
  • Colander
  • Cutting board
  • Sharp Knife
  • Wooden spoon
  • Ladle
  • Pot lid

Ingredients
  

  • 3.3 lbs boiled veal snout (grifi), cut into pieces (about 1500 g)
  • 1 1/3 cups onion, chopped (about 300 g)
  • 2/3 cup celery, chopped (about 150 g)
  • 2/3 cup carrot, chopped (about 150 g)
  • 1 3/4 cups canned peeled tomatoes (about 400 g)
  • 2 cups vegetable broth (about 1/2 liter)
  • A bunch of parsley, chopped
  • 2 sage leaves
  • Rosemary, to taste
  • 1 bay leaf
  • Thyme, to taste
  • Red pepper flakes, to taste (optional)
  • Red wine vinegar or red wine, as needed

Instructions

  • Prepare the Aromatics: In a large pot, heat 4 tablespoons of olive oil. Add chopped onion, celery, carrot, parsley, sage, thyme leaves, a pinch of rosemary, and bay leaf. If desired, include red pepper flakes. Cook over low heat for 30 minutes, stirring frequently to prevent burning.
    1 1/3 cups onion, chopped, 2/3 cup celery, chopped, 2/3 cup carrot, chopped, A bunch of parsley, chopped, 2 sage leaves, Rosemary, to taste, 1 bay leaf, Thyme, to taste, Red pepper flakes, to taste
  • Clean the Veal Snout: While the aromatics are cooking, trim any excess fat and hair from the veal snout. Cut the meat into large chunks, considering it will reduce in size during cooking. Rinse the pieces in a colander under warm water, then sprinkle with red wine vinegar or red wine. Let sit for a few minutes before rinsing again with warm water.
    3.3 lbs boiled veal snout (grifi), cut into pieces, Red wine vinegar or red wine, as needed
  • Combine Ingredients: After cooking the aromatics for 30 minutes, add the canned tomatoes to the pot. Break them up with a wooden spoon and cook covered for another 15 minutes on low heat. Add the veal snout pieces and a ladle of hot vegetable broth. Cover the pot, leaving a small gap, and simmer for 50-60 minutes. Stir occasionally, adding more broth if needed.
    1 3/4 cups canned peeled tomatoes, 2 cups vegetable broth
  • Final Seasoning: Ten minutes before the end of cooking, start seasoning with salt. Be cautious with the amount, as the final flavor adjustment will be made after cooking. The finished dish should be spicy, thick, and rich in sauce. Add more hot broth if necessary to achieve the desired consistency. Serve boiling hot.

Notes

Store leftovers in the refrigerator for up to 3 days, covered or wrapped. Reheat gently with a bit of broth or water until the collagen-rich sauce becomes smooth again. Bring to a brief boil before serving, adjusting the sauce's thickness as needed.