Sheep alla callara is an ancient recipe typical of the Abruzzo mountains; it dates back to the days when shepherds undertook transhumance, leading their flocks on the journey from Abruzzo to the Tavoliere delle Puglie. Some sheep would die during the journey, so they were cooked in the evening in special brass pots supported by a tripod and a hook over the fire, called a “cottore.”
Sheep meat is very tough, so it needs to be boiled for a long time with herbs and spices to become tender and very flavorful.
Preparation of sheep alla callara
Take a very large steel pot and sauté chopped garlic and onions in oil; once the aromatics are golden brown, add the meat seasoned with bay leaves and rosemary. At this point, pour 1 liter of wine and water into the pot, bring to a boil, and let the meat simmer. Skim off the excess fat that will gradually be “expelled” from the meat. After about an hour and a half, remove all the cooking water that has already been used and refill the pot with 2 liters of water and a second liter of wine. Add the remaining onion and garlic, carrots, celery, parsley, sage, and chili pepper, which in the meantime will have been chopped and minced. At this point, add salt and the peeled tomatoes (two per 2 kg of meat) and the tomato sauce (about 300 ml). Mix well and boil for another 3 hours. About thirty minutes before the end of cooking, add the potatoes (two per 2 kg of meat) cut into quarters. Continue boiling, season with salt and when the sheep is tender and the potatoes are cooked, serve the dish as a soup in large bowls, accompanied by homemade bread to dip in it.
