2020-08-13 / test@t

Bolognese from giblets

The most traditional side dish for the Bolognese stew is, of course, freshly cooked tagliatelle or spaghetti. But you can cook rice, pearl barley, bulgur or couscous to it.

Ingredients

800 g chicken, duck or turkey ventricles
2 large onions
5-7 cloves of garlic
1 medium carrot
4 celery stalks
olive oil
1 st. l. peppers
1 liter chopped tomatoes in their own juice
greens for serving
salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Step 1

Put the ventricles in a saucepan, pour boiling water over them so that they completely cover them. Bring to a boil again, season with salt, cook for 20 minutes. Throw in a colander and rinse with cold water to remove the foam (no broth is needed). Cut the ventricles into small cubes.

Step 2

Peel onions, garlic and carrots, chop finely. Cut the tough fibers from the celery stalks, cut the stalks themselves across into 1 cm long pieces.

Step 3

Heat oil in a large, heavy saucepan, add vegetables and fry until golden brown, about 10 minutes. Add stomachs, sprinkle with paprika, stir.

Cooking time

Servings

Catalog