RE: Soffritto (aka Soufritte)
Very true, Ciaoman. Offal is still a regular feature in Roman trattorie. In David Downie's book "Cooking the Roman Way", he divulges the names of a few recipes not found in the book in order to suit American tastes. This is also because most of not all of the ingredients are to be found in the U.S., such as cock's combs, spleen, testicles, etc. I have reason to believe that calf spleen may still be supplied by a few butchers in Manhattan or Brooklyn, since one or two places feature it on their menu. It can be found in Sicilian focaccerie under the name "vastedda", a sandwich made with boiled and fried (or stewed) veal spleen topped with ricotta and caciocavallo on a semolina roll. I am uncertain as whether or not the USDA placed a ban on promotion of sales, though I here it can be found in a numeral few antique places.
The same goes for ingredients like cock's combs, though I'm sure I may be able to find them in an Oriental grocery. Even testicles have been known to pop up in butcher's stores, though not an item featured exclusively.