Rocco Tripaldi

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Hello. My name is Rocco Tripaldi and I work for Automattic helping to make Jetpack awesome. I launched this website in May, 2013 as a place to store my family recipes, and to showcase some of my favorite software projects that I’ve worked on.

In addition to cooking up food and computer code, I also enjoy:

  • my lovely wife is an actress and playwright
  •  I got a BA in Graphic Communications
  •  I’v been playing since 1992, and I need to do it more!
  • Disc Golf, Mountain Biking, Hiking, Cat Petting

BruteProtect + Jetpack

I'm thrilled to report that, at the end of August 2014, Automattic acquired BruteProtect, a WordPress plugin that I'd been working on for the past 2 years or so. As part of the aquisition, founder Sam Hotchkiss, and the rest of the team were welcomed into the company behind WordPress! We will join the Jetpack team to integrate our brute force protection and help out with some other big changes. I'm so excited.

Listening to: My starred playlist on Spotify




Jetpack is a WordPress plugin that supercharges your self-hosted website with the best features from I started with this lovely team in August 2014 to help integrate some brute force protection and build some cool new features.

<span> paintings

These bizarre paintings are from the mind of Chris Sullivan, an artist who works in Portland, Maine. Blending HTML code and art was pretty time consuming for Chris. I made his life a bit easier by building an online tool that auto-generates the HTML.


BruteProtect is a WordPress plugin that offers protection against brute force attacks. I signed on as a contributor to this plugin in May 2013. In the spring of 2014, we launched a premium version of the plugin, which can be found at In August 2014, we were acquired by Automattic, the company behind WordPress.


Valuate is an art project by Chris Sullivan, an artist who works in Portland, Maine. The project has an online presence, which allows the public at large to collaborate. We are currently looking for a gallery to show Valuate.

Flight of Phrase

Flight of Phrase is my first jQuery plugin published on June 16, 2013. Use the links below to learn more. Approximate download count: 675.



Happy to Help

  • rocco.tripaldi1


← Return to recipes.

Supreme Ginger Pork Soup

4 bowls of soup

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Cabbage, potatoes, and pork is a favored combination on my Mom’s side of the family. In this recipe, that I’ve adapted from a Food and Wine cookbook, fresh ginger and lemon juice add some brightness to the classic boiled. This soup eats like a meal and doesn’t really require anything on the side. However, it is always good with a nice crunch baguette.



  • 2 tablespoons extra virgin olive oil
  • 1 small yellow onion
  • 2 finger sized ginger roots
  • 1/4 head of green cabbage ( about three cups shredded )
  • 6 cups ( 1.5 quarts ) of chicken stock
  • 2 medium Yukon gold potatoes
  • About 2 teaspoons of salt, to taste
  • 1 lb. of pork ( use pork tenderloin or pork chops )
  • 1 small lemon
  • 1 small bunch of fresh parsley

1. Prepare the veggies. Preheat a large pot to medium. Peel the ginger. Cut one of the fingers into quarters lengthwise and smash each quarter with the side of your knife. Finely shred the other finger of ginger. Shred the cabbage. Cut the lemon into quarters. Dice the onion. Roughly chop the parsley. Chop the potatoes into bite sized cubes.

2. Add the olive oil to the now hot pot. Cook the diced onions for 3 - 5 minutes until tender. Add the shredded cabbage and the finely shredded ginger, stir well, and cook for 1 more minute.

3. Add the chicken stock, the smashed ginger, and the cubed potatoes. Bring to a boil and then reduce heat to sightly below medium. Let simmer for about 10 minutes until the potatoes are cooked through.

4. While your soup is simmering, slice the pork into bite sized strips. Add the pork to the soup once the potatoes are done. Cook for about 3 minutes and remove the pot from the heat. Remove and discard the smashed ginger. Squeeze in the lemon juice ( be careful of the seeds ). Stir in the parsley and season with salt to taste. Serve and enjoy.