It's been 11 days since January, but I wish you a happy new year.
It doesn't snow at this time, but four days ago it snowed wet.
You may have been taken aback when commuting to work.
Well, today, I would like to introduce you to rose cartilage.
As the name suggests, it is the cartilage attached to the rib meat, and it is the part attached to the rib bone tip.
In industry terms, it is called (pica).
Roughly cut into grams, vacuum-packed, and sold frozen for 380 yen including tax.
We are selling.
When purchased, the shape is one piece, and only two can be taken from one animal, making it a very rare value.
It will be a high part.
If you compare it to a dish, you may have seen it as a topping for Sokisoba in Okinawa.
I think there is.
I would like to introduce one delicious recipe.
Using a normal pot takes time and costs gas, so I use a pressure cooker.
Tomato pasta sauce (olive oil and garlic) that you can buy at the supermarket
Put the contents in a pot, cut the cartilage into bite-size pieces, and add onions, carrots, and green peppers.
Add the potatoes, a small amount of milk, and an appropriate amount of salt and pepper.
It is completed by simmering until your favorite softness while adjusting the time.
The umami of the meat, the umami of the vegetables, and the umami of the tomato sauce all come together and go well with red wine.
It's going to be a delicious dish! !

Farm Market Meat Manager Atsunori Onodera