sheep stew

A typical recipe from the shepherds of Abruzzo: cut the sheep meat into pieces and carefully remove the fat. Then place the meat in a large container, preferably in a medium-sized copper cauldron, and cover it with cold water and white wine. Skim off the foam at the first boil, continuing as necessary. After an hour of cooking, add the other ingredients and cook for about 3 hours over low heat. The cooking time depends on the tenderness of the meat. Serve hot. This recipe comes from the tradition of ancient shepherds who used to cook the sheep "burst" due to acute food tympanism. "Burst sheep", but always good to eat, as long as it is gutted immediately, otherwise the meat would take on a bad flavor.