You are here

Ragout Of Variety Meats

  Beef liver 1⁄2 Pound
  Beef kidney 1⁄2 Pound
  Beef heart 1⁄2 Pound
  Tongue 1⁄2 Pound (Fresh)
  Oxtail 1⁄2 Pound
  Cider vinegar 1 Cup (16 tbs)
  Red wine 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  Bay leaf 1
  Whole cloves 6
  Pepper 1 Teaspoon
  Bacon fat 3 Tablespoon
  Dried hot pepper 1 Teaspoon
  Chopped chives 3 Tablespoon
  Salt 1 Tablespoon
  Onion 1 Large, sliced
  Green peppers 2 Medium, seeded and chopped
  Chopped parsley 3 Tablespoon
  Sweet italian sausages 1⁄2 Pound, sliced
  Tomato paste 2 Tablespoon
  Pitted green olives 1⁄2 Cup (8 tbs), pitted
  Cornmeal sauce 1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)

Pour boiling water over the variety meats.
Drain and chop meat, removing bone from oxtail, into small cubes.
Cover with vinegar and wine, 1 garlic clove, the bay leaf, cloves, and pepper.
Marinate for several hours.
Melt bacon fat and add remaining garlic, hot pepper, and chives.
Add meat and cook until brown.
Add water to cover, and salt.
Allow mixture to come to a boil and add onion, green peppers, parsley, sausages, and tomato paste.
Cover and cook until meats are tender.
Add olives.
Serve with Cornmeal Sauce.
Makes 6 to 8 servings.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
20 Minutes

Rate It

Your rating: None
Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3339 Calories from Fat 1565

% Daily Value*

Total Fat 174 g267.9%

Saturated Fat 40.1 g200.4%

Trans Fat 0.6 g

Cholesterol 2038.6 mg679.5%

Sodium 8386.1 mg349.4%

Total Carbohydrates 136 g45.2%

Dietary Fiber 21.3 g85.4%

Sugars 29 g

Protein 250 g499.1%

Vitamin A 1012.9% Vitamin C 677.2%

Calcium 39.6% Iron 277.5%

*Based on a 2000 Calorie diet

Ragout Of Variety Meats Recipe