The Marchigiano Ragù with Offal and Chicken Feet tells the story of a Sunday morning in our countryside, when the aroma of sautéed vegetables and cloves filled the rooms from dawn. This recipe represents the essence of farmyard cooking, once considered “poor” but today celebrated as a treasure of biodiversity and flavor.
Typical of the area of Ancona and all the inland of Marche, this sauce is not just a condiment, but a ritual. The skillful use of offal (hearts, livers, and tough gizzards), combined with the slow cooking of chicken feet, creates a ragù with a velvety texture and deep flavor, made unique by the collagen that only the feet can release. Preparing it means bringing back to the table the gestures of our grandmothers and the authentic taste of the great classics, like Vincisgrassi or hand-rolled tagliatelle.
It is a dish that requires time, patience, and a good glass of Verdicchio dei Castelli di Jesi to deglaze the meat, offering a sensory experience that smells of home and celebration.
Other recipes to try
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Slow Cook
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Marchigiano Ragù with Offal and Chicken Feet
- 1.1 lbs chicken livers (+hearts, gizzards, 4 chicken feet)
- 7 oz ground beef (and pork)
- 1 onion (medium)
- 1 carrot (large)
- 1 stalk celery
- 3.5 oz bacon (or diced cured ham)
- 24.5 oz tomato puree
- dry white wine (Verdicchio, 1/2 glass to deglaze)
- 2 cloves
- 3.5 oz extra virgin olive oil
- to taste salt (and pepper)
Tools for Marchigiano Ragù with Offal and Chicken Feet
- Pot
- Cutting Board
Steps for Marchigiano Ragù with Offal and Chicken Feet
Preparation: Clean the feet thoroughly. Optional: you can boil the gizzards for 30 minutes before cutting to make them more tender (reserve the water!). Cut the rest of the offal into pieces. You can also grind it all.
Sauté: Chop the vegetables with the bacon (or cured ham) and let them soften in EVO oil over low heat.
Browning: Add the feet, ground meat, and gizzards (also the pre-boiled ones). After a few minutes, add the hearts and cloves. Finally, the livers.
Deglazing: Turn up the heat, pour in the white wine, and let the alcohol evaporate completely.
Cooking: Add the tomato puree. Season with salt and pepper. Cover and let it “simmer” on very low heat for 3/4 hours, adding a bit of the gizzard water if needed.
Cover and let it cook on very low heat (it should bubble slowly) for at least 3/4 hours. The collagen from the feet will make the sauce thick and velvety.
.
The final touch: As often suggested by the Disciplinari of traditional Marchigiano cuisine, if you want an even more authentic flavor, at the end of cooking you can add a pinch of marjoram or a zest of lemon peel.
When you see the sauce turning dark, shiny, and thick, and the meat from the feet almost starting to come off the bone, your Marchigiano Ragù with Offal and Chicken Feet will finally be ready. It is not just a sauce, but a true journey into the flavors of the past, capable of transforming a simple pasta dish into a banquet of yesteryear. Serve it very hot, perhaps accompanied by the feet themselves on a platter for the most curious diners: the important thing is to enjoy every bite, rediscovering that genuine conviviality that only our Marchigiano cuisine can offer.
If you like, follow me on Facebook by clicking The Recipe Book of Vergare and leave your like. I’m waiting for you, Ivana.
You can also find me on Instagram and on Pinterest.
If you enjoyed this recipe, click the stars below; to give the maximum, click directly on the last star. Your rating is very important to me. Thank you.
Return to the HOME to read all the other recipes.
Storage and Grandma’s Tips
Rest is sacred: The offal and feet ragu shows its best if left to rest. If you prepare it the day before, the flavors of the cloves and offal blend perfectly.
Storage: In the fridge: It keeps perfectly for 2-3 days in an airtight container.
In the freezer: You can freeze it in single portions. When you defrost it, add a splash of water or broth while heating to restore fluidity.
The Feet: many use them only for flavor, but for true connoisseurs, they are a delicacy to “gnaw” at the table. Serve them on a separate plate for those who appreciate them!
Storage: In the fridge: It keeps perfectly for 2-3 days in an airtight container.
In the freezer: You can freeze it in single portions. When you defrost it, add a splash of water or broth while heating to restore fluidity.
The Feet: many use them only for flavor, but for true connoisseurs, they are a delicacy to “gnaw” at the table. Serve them on a separate plate for those who appreciate them!
