Ragout Of Variety Meats
|Beef liver||1⁄2 Pound|
|Beef kidney||1⁄2 Pound|
|Beef heart||1⁄2 Pound|
|Tongue||1⁄2 Pound (Fresh)|
|Cider vinegar||1 Cup (16 tbs)|
|Red wine||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Bacon fat||3 Tablespoon|
|Dried hot pepper||1 Teaspoon|
|Chopped chives||3 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.
Serve with Cornmeal Sauce.
Makes 6 to 8 servings.