Calf’s head stew recipe


  • Yield: 4 Servings


  • 1 pound calf’s head meat (nose, ears, lips, cheeks)
  • chopped aromatic vegetables (onion, carrot and celery)
  • ¼ cup red wine
  • 2 cups peeled chopped tomatoes
  • Olive oil
  • Salt and freshly ground pepper
  • Stale bread (optional)
  • Grated parmigiano (optional)
How to Make It
  1. Boil the calf’s head meat in salted water for about 1 hour. Set aside to cool, and drain. Cut into strips and set aside.
  2. In a pot, warm 8 tablespoons of olive oil. Add the aromatic vegetables, and cook until soft. Add the meat and cook for about 10 minutes.
  3. Deglaze with the wine, and cook until it evaporates. Add the tomatoes, and season with salt and pepper. Cook for about 1 hour, stirring occasionally and adding water if necessary.
  4. Serve with or spooned over the toasted bread, sprinkled with parmigiano and finished with a grinding of pepper.

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