Beef Cheek Pasta with Tripe in a Jar Recipe

Necessary products:

• 700 g beef cheeks with tripe
• 4 tbsp. beef tallow
• salt
• pepper
• 200 g of red wine
• 1 onion
• 2 stalks of celery
• 2 carrots
• 3 cloves of garlic
• 5 sprigs of thyme
• 1 bay leaf
• 50 g of tomato puree
• 700 g beef bone broth
• 500 g rigatoni or other type of pasta
• 2 tbsp. parsley, fresh
• 150 g Parmesan cheese, grated

Method of preparation:

1. Put a pan on medium heat, add 2 tbsp. tallow and allow the fat to heat up well.
2. Place beef cheeks with tripe in a bowl.
3. Add salt and pepper to taste.
4. Transfer the meat to the pan and fry for 3-4 minutes.
5. Deglaze the pan with half of the red wine and wait until the alcohol evaporates.
6. Remove the pan from the heat.
7. Place a saucepan over medium heat and add the remaining tallow.
8. Finely chop the onion, celery, carrots, garlic and thyme and add to the fat.
9. Add the bay leaf and sauté the vegetables for 3-4 minutes until caramelized.
10. Add the tomato puree and simmer for another 1 min.
11. Deglaze the pot with the remaining red wine and let its alcohol evaporate completely.
12. Add the beef cheeks and stock.
13. Reduce the heat, cover the pot with a lid and simmer the meat for 30 minutes until it is tender and the sauce has thickened.
14. Place a second pot of salted water over medium heat and bring to a boil.
15. Add the rigatoni pasta to the pot and cook for 3 minutes less than the package instructions.
16. Remove the pot from the heat and drain the pasta, reserving some of the water for later.
17. Add the macaroni to the pot with the veal cheeks, along with the reserved water from the cooked pasta and simmer for 2 minutes.
18. Remove the pan from the heat. Finely chop the parsley and add to the pot.
19. Add the parmesan and some black pepper and mix well.
20. Divide the dish between plates and sprinkle them with a little more parsley, parmesan and a little more black pepper.