Beef Offal Stew

Ingredients

• Beef Tri-Tip 0 lbs
• Beef hoof 15 oz
• Beef Kidneys 20 oz
• Beef Kidneys 20 oz
• Onion 15 oz
• Vegetable Oil 5 fl oz
• Salt 0 oz
• Red Long Chili Peppers 0 oz
• Passata Tomato Sauce 0 oz
• Ground coriander 0 oz
• Uchiko Suneli 0 oz
• Cilantro 5 oz
• Garlic 0 oz
• Savory 0 oz
• Vinegar essence 0 fl oz
• Pomegranate Seeds to taste

Step-by-Step Guide

Step 1

Place the heart, lungs, liver, and tripe under running water for 1.5 hours. Remove any blood clots, membranes, and connective tissues from the offal.

Step 2

Place the heart, liver, and lungs in a pot. Bring to a boil, then reduce the heat and simmer for 1 hour. In a separate pot with water, add the tripe. Once it boils, reduce the heat and simmer for about 2 hours.

Step 3

Cool the cooked offal and cut it into cubes.

Step 4

Dice the onion into the same size cubes.

Step 5

Sauté the onion in a pan, add tomato paste, and stir.

Step 6

Combine the sautéed onions and offal, and mix well.

Step 7

Continue frying and add the dry spices, garlic, salt, pepper, and vinegar.

Step 8

Chop the cilantro and add it to the kuchmachi, reserving some for garnish. Mix well.

Step 9

When serving, add fresh herbs and pomegranate seeds.