1500 gr ox tail, cut in small pieces
½ veal trotter
2 litres water
1 litre chicken stock
50 gr carrot, sliced in rings
50 gr onion, sliced in rings
50 gr tomato, sliced in rings
2 gr sprig of thyme
10 gr red wine vinegar
10 gr Tamari (fermented soy sauce)
4 gr sugar
1 moon jellyfish (Aurelia aurita)
Submerge the oxtail and the veal trotter in a pan of boiling water. When the water comes to the boil again, remove the meats, place in a strainer and rinse well with water.
Heat the water and chicken stock in a pan and cook the oxtail over a medium flame for 3 hours, skimming occasionally. Strain the stock into another pan and reduce to 1 litre, skimming constantly. Add the other ingredients and leave to infuse for 30 minutes. Strain and do not add salt.
Jellyfish: Wash the jellyfish, leaving only the part between the exterior and interior layers mesoglea). Rinse under cold water for 10 minutes.
Cut the jellyfish into small dice and distribute among several bowls. Pour over the hot stock and decorate with thyme flowers.