Cassoeula

Method

1. Boil the pork rind (cotenna) in water for 10 minutes to degrease. Drain, cut into small squares, and set aside.
2. In a large heavy pot, melt a knob of butter with a drizzle of olive oil over medium heat.
3. Add the finely chopped onion, celery, and carrot (soffritto). Sauté until softened and fragrant.
4. Add the pork ribs (puntine) and brown them on all sides over high heat.
5. Deglaze the pot with a splash of tomato passata (or a little white wine, if preferred). Stir and let the alcohol evaporate.
6. Season with freshly ground black pepper.
7. Add the outer, thicker leaves of the savoy cabbage (cut into strips, central rib removed). Toss to coat.
8. Pour in enough cold water to just cover the ingredients. Bring to a simmer, then reduce heat to low.
9. Cook gently for about 1.5 hours, stirring occasionally.
10. After 1.5 hours, add the inner, more tender leaves of the cabbage. Stir well and continue cooking for another 30 minutes.
11. Add the small sausages (verdini) and cook for another 30–40 minutes, until they are cooked through and the cabbage is very tender.
12. Add the reserved cooked pork rind to the pot and let everything meld together for the final few minutes.
13. Taste and adjust seasoning with salt and pepper if needed. Serve hot in a large communal pot, making sure each portion gets ribs, sausage, cabbage, and pork rind.