Giblet and Vegetable Stew
- 3 sets of giblets, about 1 1/4 pounds
- 1/2 tablespoon flour
- 2 tablespoons butter
- 2 cups tomatoes
- 1 medium onion, chopped
- 1/2 cup julieene carrots
- 2/4 cup julienne peppers
- 2 tablespoons julienne green peppers
- 2 cups water
- 1 bay leaf
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
Use 3 sets of giblets including 3 sets of livers which have been cooked in salt water. Sprinkle livers with flour and saute in lard, until nicely browned. Cook the gizzards until soft in a little stock.
Put butter in another pan and add vegetables, hearts, gizzards, water and seasonings. Cook slowly for 1 1/2 hours. Chop the sauteed livers and cook slowly for approximately an hour more.
Put butter in another pan and add vegetables, hearts, gizzards, water and seasonings. Cook slowly for 1 1/2 hours. Chop the sauteed livers and cook slowly for approximately an hour more.
Submitted by May 28, 2009
19 min
120 min
139 min