Pecora alla Materana (Sheep Stew with Pecorino and Salami)

Ingredients:

• 1 lb sheep meat
  
• 1 cups white vinegar
  
• 1 cups water
  
• 7 oz soppressata, chopped fine
  
• 1 celery stalk, sliced
  
• 1 hot chili pepper
  
• 1 oz pecorino cheese, grated
  
• 7 oz potatoes, peeled and diced
  
• 1 tbsp extra virgin olive oil
  
• salt, to taste
  

1. Trim the fat off the meat.
2. Cut the meat into bite-sized pieces and transfer to a bowl with the white vinegar and some water.
3. Let marinate for 30 minutes.
4. Saute the onions in the olive oil over low heat for about 30 minutes, adding a little bit of hot water as needed. Do not let brown.
5. Take the meat out of the bowl and pat dry, then transfer to the pot with the onions.
6. Brown the meat and then add the tomatoes, celery, salami and chili pepper.
7. Cover with hot water and add a little salt. Put the lid on ajar and simmer over low heat for two hours, or until the meat is tender.
8. About 30 minutes before you are ready to serve, add the potatoes.
9. Sprinkle with grated pecorino and serve.