Tomato sauce with offal

Ingredients for 2 servings:

• 200 g liver(s), e.g. venison, pork, beef or chicken
• 200 g kidney(s), e.g. venison, pork, beef or chicken
• 200 g heart(s), e.g. venison, pork, beef or chicken
• 1 can of tomatoes, chopped, approx. 400 g
• 1 bay leaf, fresh
• 2 garlic cloves or more
• 2 m.-sized onion(s)
• some salt and pepper
• Cayenne pepper
• 1 tsp stock powder or cubes
• 1 tsp thyme
• 150 ml white wine, red wine also works
• 1 tsp, heaped tomato paste
• 1 bunch of parsley
• e.g. noodles

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

Can be cooked with any offal

First of all, I would like to point out that you can vary the recipe. If you don’t like liver, for example, you can leave it out; if you only like heart, you can use only heart. Soak the kidneys in water for a few hours, changing the water regularly. Dice the onions and chop the garlic. Sauté both in a pan with a little oil over low heat until translucent. Meanwhile, clean the giblets and dice them. When the onions have taken on some color, add the giblets to the pan and fry over high heat for about 5-10 minutes. Deglaze with the wine, immediately add the tomato paste and reduce the heat to medium. When it has a creamy consistency, add the tomatoes. Dissolve the stock powder in about 150 ml of water and add it. Add the remaining spices and the bay leaf. Bring to a boil once. Simmer over low heat for about 15-20 minutes, until the sauce is not too runny. Taste occasionally and adjust seasoning if necessary. Meanwhile, cook the pasta according to the package instructions and finely chop the parsley. Serve the sauce warm with the pasta. Note: Other seasonings can, of course, be added to taste. I developed this recipe because I think it’s a shame when edible parts of animals go to waste.