Fried Offal with Humitas
Main Dishes • Argentinian
Description
Fried offal with humitas
Ingredients
- Pork intestines 20 oz
- Beef Kidneys 20 oz
- Udder 15 oz
- Lamb stomach 8 pieces
- Lamb stomach 4 pieces
- Onion 10 oz
- Corn Flour for Polenta 5 oz
- Sweet Corn Sticks 20 oz
- Butter 5 oz
- Sugar 0 oz
- Corn Grits 4 pieces
- Bay leaf to taste
- Salt to taste
- Green peppercorns to taste
- Spices to taste
Step-by-Step Guide
Step 1
Some offal needs to be prepared in advance. Boil the udder and tongues for four hours with the addition of bay leaves, salt, black peppercorns, allspice, and two heads of onion (first lightly sauté the onion in a pan to release its aroma). The intestines are sold salted, so they need to be soaked in water for four hours, changing the water every hour, and then boiled for another three hours (well-washed fresh ones can be fried as is).
Step 2
Sear the offal on a grill pan over high heat. Cook the liver and kidneys (preferably from lamb to avoid strong odors) for two and a half minutes on each side; the intestines (for convenience, they can be skewered on wooden sticks) for a couple of minutes until crispy; and the udder and tongue for one minute each. There’s no need to add salt, except maybe a little to the already cooked offal. However, Argentinians prefer to enjoy them, like grilled meat, without any seasoning to preserve the natural flavor of the ingredients.
Step 3
For the humitas, lightly sauté the finely chopped remaining onion in butter, then transfer it to a blender. Add the corn kernels (fresh or frozen) and blend into a puree. Mix in the cornmeal and sugar, and season with salt. Line the steamer basket with parchment paper, spoon in the corn mixture, and steam for one hour. Then wrap it in portions with corn (or banana) leaves like candies. Keep the parcels in the steamer for another five minutes.
Step 4
Arrange the offal and humitas on a plate and serve hot.
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