Beef Offal Stew
Main Dishes | Georgian cuisine
⏳ Time
1 hour + 4 hours
🥕 Ingredients
16
🍽️ Servings
10
Description
This is how Beef Offal Stew is prepared at a popular Georgian restaurant in Moscow.
Ingredients
- Beef Tri-Tip - 2 lbs
- Beef hoof - 16.6 oz
- Beef Kidneys - 21.2 oz
- Beef Kidneys - 17.6 oz
- Onion - 15.9 oz
- Vegetable Oil - 5 fl oz
- Salt - 0.7 oz
- Red Long Chili Peppers - 0.2 oz
- Passata Tomato Sauce - 1.8 oz
- Ground coriander - 0.4 oz
- Uchiko Suneli - 0.2 oz
- Cilantro - 3.5 oz
- Garlic - 1.8 oz
- Savory - 0.4 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.
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