Name: Argentine Offal Stew
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
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; to taste of salt (for boiling); 1 of 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 of hard-boiled eggs, chopped (optional); to taste of salt and pepper

Ingredients

Scale

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
to taste of salt (for boiling)
1 of 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 of hard-boiled eggs, chopped (optional)
to taste of salt and pepper