Kuchmachi with Pomegranate
Main Dishes • Georgian
Description
Kuchmachi with Pomegranate
Ingredients
- Beef Tri-Tip 5 lbs
- Beef Kidneys 5 lbs
- Beef hoof 5 lbs
- Pork Blood 5 lbs
- Garlic 0 oz
- Spices 0 oz
- Onion 10 oz
- Herbs 0 oz
- Mild Chili Spice 0 oz
- Salt 0 oz
- Pomegranate Seeds 0 oz
Step-by-Step Guide
Step 1
To prepare this dish, take pork and beef offal: tripe, lungs, and heart. Rinse everything well and clean it from membranes. Place large pieces of offal in a pot of boiling water, add salt, bay leaves, and allspice. Then cool slightly and cut into small cubes.
Step 2
Peel the onion, finely chop it, and lightly sauté.
Step 3
Add the chopped offal to the skillet, pour in about 50 ml of broth, and simmer for a few minutes until all the liquid evaporates.
Step 4
Add half a teaspoon each of coriander powder, ucho-suneli, and kondari, and you can add chili pepper to taste. Adjust salt and let it simmer for a couple more minutes. If by this time all the liquid has evaporated, add a couple more tablespoons of broth.
Step 5
Before removing from heat, add two cloves of minced garlic and a few sprigs of finely chopped coriander.
Step 6
When serving, sprinkle the dish with coriander and garnish with pomegranate seeds.
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