Chanfaina is one of the most popular dishes in San Luis, in Argentina’s Cuyo region, of Spanish origin and made from goat or lamb offal, seasoned with blood and paprika.
It’s traditionally served as a side dish for roasted goat, though it’s also enjoyed as a starter with bread or as a main course paired with white rice.
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Argentine Offal Stew
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Side dish
- Cuisine: Argentine
Ingredients
- 800 g of goat or lamb offal (liver, heart, kidneys) (about 1.75 lb)
- 2 tablespoons of vinegar or lemon juice, for cleaning the offal
- Salt (for boiling), to taste
- 1 onion, chopped
- 1 clove of garlic, chopped
- 3 tablespoons of oil
- 1 teaspoon of sweet paprika
- 1/2 cup of blood (optional, per local tradition) (optional)
- 1/2 cup of rice (optional, for body) (optional)
- 2 hard-boiled eggs, chopped (optional)
- Salt and pepper, to taste
Preparation
- Clean the offal, remove the membranes and rinse the offal in a bowl of water with the vinegar or lemon juice, without strong running water to avoid splashing; this traditional cleaning helps soften the odor, but it does not disinfect. Then wash the utensils and surfaces that touched the raw offal.
- Boil, boil the offal in salted water until tender.
- Cut, drain and cut the offal into small pieces.
- Cook the onion, in a pot with oil, cook the onion and garlic until golden.
- Add the offal, stir in the offal pieces and season with paprika, salt, and pepper.
- Simmer, cook over low heat, stirring occasionally, so the seasonings are well absorbed into the meat.
- Add blood and rice (optional), if using, add the rice about 20 minutes before the end and the blood in the last few minutes, stirring until the rice is cooked and the stew thickens.
- Finish, stir in the chopped hard-boiled egg before serving, if using.
Tips for getting it right
- Washing the offal well with vinegar or lemon helps mellow its characteristic flavor.
- Slow cooking is key so the seasonings penetrate the meat well; the traditional method is over hot coals, though a pot or skillet works too.
- Rice or bread are optional additions that help give the stew more body.
- Serve it alongside roasted goat for the most traditional San Luis experience.
Traditional variations
- Some families skip the blood entirely, making a milder version of the dish.
- It’s also made with fava beans or another legume instead of rice, depending on local tradition.
How to serve
Chanfaina is traditionally served as a side dish for roasted goat in San Luis.
It’s also enjoyed as a starter with bread, or as a main course paired with white rice.
Recommended sides
- Roasted goat
- White rice
- Crusty bread
Did you know?
Chanfaina is considered the favorite dish of “puntanos,” residents of the province of San Luis, in Argentina’s Cuyo region.
It has Spanish origins and is part of a tradition shared with other countries and regions of Hispanic heritage, though each place gives it its own regional twist.
Frequently Asked Questions
Goat or lamb offal is used, such as liver, heart, and kidneys, first cleaned and boiled until tender.
It's not mandatory; it's a traditional ingredient in some versions, but many families prepare chanfaina without blood for a milder flavor.
Most puntanos eat it as a side dish for roasted goat, though it's also served as a starter with bread or as a main course with white rice.
Slow cooking allows the seasonings to be properly absorbed into the meat, traditionally achieved over hot coals.
