Kuchmachi

⏳ Time

7 hours + 8 hours

🥕 Ingredients

🍽️ Servings

Description

You can also add beef liver to kuchmachi, but not many people enjoy that: it turns the dish almost black and adds a significant bitterness.

Ingredients

Beef hoof - 10.6 oz
Beef Kidneys - 10.6 oz
Beef Tri-Tip - 10.6 oz
Onion - 12.3 oz
Cilantro - 3.5 oz
Passata Tomato Sauce - 2.6 oz
Pomegranate Seeds - 5 teaspoons
Uchiko Suneli - 1.1 oz
Ground coriander - 1.1 oz
Mild Chili Spice - 0.5 oz
Thyme - 0.1 oz
Garlic - 1 clove
Salt - 1 tablespoon
Vegetable Oil - 3 spoons

Step by Step guide

Step 1

Wash the offal and boil them in separate pots: all these parts are different colors, and the lungs also swell and take up a lot of space. You can drain the first water after boiling and pour in fresh water for the second boil. The tripe cooks for 5–7 hours, while the heart and lungs take 3–4 hours. Then, you need to clean the offal from veins, fat, and any other excess. This can be done with raw offal, but it's easier with the boiled ones.

Step 2

While everything is boiling, prepare the adjika. For this, take the dried pepper pods that have been soaked in water overnight (drain the water) and pass them through a meat grinder. Also pass the garlic through the grinder. Add to them the ucho-suneli, coriander, thyme, and salt. Mix thoroughly. You can adjust the proportions of the spices to your liking, making the adjika less or more spicy, fragrant, or salty.

Step 3

Cut the cooked offal into small cubes and mix with adjika. Chop the onion into medium-sized pieces, not too finely. The more fried onions there are, the tastier the kuchmachi will be; you can easily increase the amount to 100 grams per serving. Then chop the cilantro, but again, don't chop it too finely.

Step 4

Heat vegetable oil in a skillet. Add the onion and sauté until golden brown. Stir in the tomato paste and mix well. Add the offal and sauté lightly (since they are already cooked). Incorporate half of the cilantro, mix, and let it cook for another 30 seconds.

Step 5

Arrange the kuchmachi on plates — or better yet, in clay pans called ketsi: they retain heat well, and the dish should be served piping hot. Sprinkle the remaining cilantro and pomegranate seeds on top. Kuchmachi is best served with mamaliga and corn flatbreads called mchadi: both are neutral in flavor, perfect for not overpowering the taste of the salty and spicy offal from the adjika.