1. Prepare the Meat Broth: In a large, tall pot, combine the pork ribs, rind, foot, beef, ham bone, onion, carrots, and celery. Cover with 6 liters of cold water. Bring to a slow simmer, skimming off any foam that rises to the top.

2. Simmer: Cook on low heat for 3–4 hours until the meat is tender and falling off the bone.

3. Strain and Clean: Remove the meat and strain the broth. Discard the spent vegetables and bones. Shred the meat into bite-sized pieces and slice the cooked sausages and rind into strips.

4. Blanch the Greens: While the broth simmers, wash the greens thoroughly. Blanch them in boiling salted water for 1–2 minutes, then drain. This step removes excess bitterness and prevents the soup from turning dark green.

5. "Marry" the Ingredients: Bring the strained broth back to a boil. Add the blanched greens and shredded meats. Simmer together for another 30–45 minutes so the flavors can fully integrate.

6. Finishing Touch: About 15 minutes before serving, add small pieces of Parmesan rind to the pot to soften.

7. Serve: Ladle the hot soup into bowls and serve with a generous dusting of aged Pecorino Romano or Caciocavallo cheese.

Traditional Tips

• Fat Removal: For a cleaner soup, let the broth cool completely (or refrigerate overnight) and scrape off the solidified fat from the surface before adding the greens.

• Greens Variety: The authentic Neapolitan version uses at least seven types of greens, often referred to as "minestrella"