Organs with Sweet and Sour Sauce (Recipe)

I know offal or variety meat is not everybody’s plate of meat. But it is a much under-appreciated source of proteins and vitamins and quite cheap. I have used the liver, kidneys and large intestines from a kudu. Make sure the organs are cleaned properly and you should be ok. Welcome to nose-to-tail eating.
Offal with sweet and sour sauce
Offal with sweet and sour sauce
Ingredients:
  • 250 g Liver, sliced length wise to look like steak
  • 2 Kidneys, cut in half length wise
  • 100 g Large intestine (vet derm), whole
  • 1 teaspoon Salt
  • 250 milliliters boiling water
  • 1 tablespoon Corn starch
  • 1 tablespoon Sugar
  • 2 tablespoons Sherry Vinegar
  • ¼ teaspoon Black pepper

    Offal with sweet and sour sauce

 Method:

1.You could also use only liver or kidney. The sauce is enough for about 500 g of organ meat. If you use more, please adapt the volume for ingredients for the sauce.

Clean the organs by soaking them in buttermilk for 2 to 4 hours. There after wash under cold water to remove all butter milk. Dip liver and kidneys in boiling water for about 30 seconds. Remove all membranes and large arteries from the liver. Remove the hard bit that is attached to the middle of the kidney.

2.If your liver is not sliced into thinnish steaks (about 5 mm thick), please do so. Rub them with olive oil and fry quickly on a hot griddle pan until still pink in the middle. It will take only a few minutes but do not over-cook or it will get tough and dry. Let it rest a few minutes and cut into cubes.

3.Put your large intestine (vet derm) on a rack in an medium oven pan and roast until crispy. Or do it in a pan if you prefer. But most of the fat has to cook out and it must be crispy. Let it cool and cut into cubes.

4.Cut the kidneys in cubes and fry in a mixture of butter and olive oil until just cooked. It must have some pinkness, and be juicy.
5.For the sauce, mix all the wet ingredients in a large sauce pan. Heat to a boil. Turn down the heat to medium. Mix the corn flour with a tablespoon of cold water and stir to a paste. Add the sugar, salt and pepper. Stir till the sauce thickens.
6.Once the sauce has thickened, add the organ meat to the sauce and cook for a few minutes until the organ meat is warmed through and covered in the sauce. Garnish with chopped fresh parsley and serve with rice or a crusty bread and some sweet tomato and basil salad.
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