Lamb liver in a cauldron

Description

Lamb liver is classified as a first-category offal. The lighter its shade, the softer and more tender the liver will be after cooking. The distinctive feature of lamb liver is its rich flavor and health benefits: it is nutritionally comparable to meat and surpasses meat in vitamin content.

Instructions

1. 1

   Step 1

   Rinse the lamb liver under running water, remove the thin outer membrane, and clean it from veins.

2. 2

   Step 2

   Cut the liver into 1.5x1.5 cm cubes.

3. 3

   Step 3

   Place a pot with one liter of water over heat and pour in half a cup of wine. When the water boils, add the liver for 1 minute, stir, and immediately transfer the liver to a colander.

4. 4

   Step 4

   Heat oil in a cauldron and sauté finely chopped onion until golden brown.

5. 5

   Step 5

   Add the liver to the onion and sauté together, stirring occasionally.

6. 6

   Step 6

   Season with salt to taste and add a chili pepper.

7. 7

   Step 7

   When the excess liquid has evaporated, add another half cup of wine and a tablespoon of vinegar to the cauldron, and cook until the wine has evaporated.

8. 8

   Step 8

   Add the strained tomatoes, season with salt, and cook the dish over low heat for about 1 hour.

9. 9

   Step 9

   Serve the dish hot.