![\"\"](\"https:\/\/www.arkfarm.co.jp\/uploads\/images\/%E3%83%90%E3%83%A9%E8%BB%9F%E9%AA%A8%28%E3%83%91%E3%82%A4%E3%82%AB%29%281%29.JPG\")
\nIt's been 11 days since January, but I wish you a happy new year.
\nIt doesn't snow at this time, but four days ago it snowed wet.
\nYou may have been taken aback when commuting to work.
\nWell, today, I would like to introduce you to rose cartilage.
\nAs the name suggests, it is the cartilage attached to the rib meat, and it is the part attached to the rib bone tip.
\nIn industry terms, it is called (pica).
\nRoughly cut into grams, vacuum-packed, and sold frozen for 380 yen including tax.
\nWe are selling.
\nWhen purchased, the shape is one piece, and only two can be taken from one animal, making it a very rare value.
\nIt will be a high part.
\nIf you compare it to a dish, you may have seen it as a topping for Sokisoba in Okinawa.
\nI think there is.
\nI would like to introduce one delicious recipe.
\nUsing a normal pot takes time and costs gas, so I use a pressure cooker.
\nTomato pasta sauce (olive oil and garlic) that you can buy at the supermarket
\nPut the contents in a pot, cut the cartilage into bite-size pieces, and add onions, carrots, and green peppers.
\nAdd the potatoes, a small amount of milk, and an appropriate amount of salt and pepper.
\nIt is completed by simmering until your favorite softness while adjusting the time.
\nThe 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.
\nIt's going to be a delicious dish! !<\/p>\n