Fried Offal with Humitas

Main Dishes | Argentinian cuisine

⏳ Time

1 hour 10 minutes

🥕 Ingredients

🍽️ Servings

Description

Fried offal with humitas

Ingredients

Pork intestines - 21.2 oz
Beef Kidneys - 21.2 oz
Udder - 14.1 oz
Lamb stomach - 8 pieces
Lamb stomach - 4 pieces
Onion - 8.8 oz
Corn Flour for Polenta - 5.3 oz
Sweet Corn Sticks - 17.6 oz
Butter - 5.3 oz
Sugar - 0.4 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.