Start by carefully cleaning the veal tripe, and then boil it for 10-15 minutes together with the veal tripe. Then drain and cut into small pieces.
Cut the other parts of meat into small pieces and place them in a pot with the animal fat. Add the tomato paste and fry for 5-10 minutes. While frying, add the tomato sauce and water, until it almost reaches the edge of the pot. The amount of water varies according to the type of pot you use, but in general it will be a lot, because the morzello takes a while to cook. Finally, add the bay leaf and chilis.
Let the stew cook for about 5-6 hours, stirring occasionally with the bunch of oregano.
Serve the morzello hot on a plate or in a sandwich in the traditional pitta calabrese.