Veal organ stew!

Veal Organ Stew - An Explosion of Flavor and Tradition

Veal organ stew is a dish that revives ancient memories and traditions, bringing together simple yet flavorful ingredients. This recipe is perfect for those days when you crave a hearty, comforting, and nutrient-rich meal. Here’s how you can prepare this delicacy step by step, with helpful tips and details to ensure a perfect result.

Preparation Time
- Prep Time: 15 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour and 15 minutes
- Servings: 4-6

Ingredients
- 1 piece of veal heart
- 2 pieces of veal kidneys
- 1/2 piece of veal liver
- 1 yellow onion
- 2 bell peppers
- 2 tomatoes
- 1 carrot
- 100 ml olive oil
- Iodized salt, to taste
- Freshly ground pepper, to taste
- Dried rosemary, to taste
- Dried thyme, to taste
- Dried marjoram, to taste
- 1 bay leaf
- 1 teaspoon sweet paprika
- 1 bunch of fresh dill

A Brief History
Veal organ stew is a dish that has been cherished by generations, with deep roots in culinary traditions. Veal organs are considered a delicacy in many cultures, being a rich source of protein and essential nutrients. Preparing this dish is not just an art but also a way to utilize every part of the animal, reducing food waste and showing respect for the ingredients used.

Step-by-Step Instructions

1. Preparing the organs
- Start by thoroughly washing the veal organs. Make sure to clean them of any impurities and membranes.
- Place the organs in a large pot, fill it with cold water, and let it boil over medium heat without adding salt for about 35 minutes. This will help preserve their texture and natural flavor.

2. Preparing the vegetables
- Meanwhile, peel and chop the vegetables: onion, bell peppers, tomatoes, and carrot.
- In a deep skillet, heat 100 ml of olive oil, then add the chopped onion. Sauté until it becomes translucent.
- Add the carrot and bell peppers, continuing to sauté for 5-7 minutes until they soften.

3. Adding the spices
- Once the vegetables are sautéed, add the chopped tomatoes, salt, pepper, rosemary, thyme, marjoram, and sweet paprika. Mix well to combine the flavors.

4. Finalizing the dish
- After the organs have boiled, remove them from the water and let them cool slightly. Cut them into small pieces, about bite-sized.
- Add the pieces of organs to the skillet with the vegetables, along with the bay leaf and finely chopped dill.
- If necessary, add water to achieve the desired consistency. Let it simmer on low heat for 30 minutes so that the flavors blend harmoniously.

5. Serving
- The stew is served hot, alongside fresh bread, mashed potatoes, or polenta, depending on your preferences. A seasonal salad or pickles will add a pleasant contrast of freshness.

Tips and Tricks
- Fresh organs: Make sure to choose fresh, quality veal organs for better taste and pleasant texture.
- Preserving nutrients: By making a soup from the water in which you boiled the organs, you can create a delicious and nourishing soup base.
- Variations: Instead of kidneys, you can use lungs or other organs, depending on your preferences. Vary the vegetables according to the season for a different taste.

Frequently Asked Questions
- Can I use other types of meat? While this recipe is specific to veal organs, you can experiment with other types of meat, but the cooking time will change.
- How can I preserve the stew? You can keep the stew in the refrigerator in an airtight container for up to 3 days or in the freezer for up to 3 months.
- What drinks pair well? A dry white wine or craft beer would perfectly complement the flavors of this dish.

Nutritional Benefits
Veal organs are an excellent source of B vitamins, iron, and quality protein. When consumed in moderation, they can contribute to a healthy and balanced diet.

Personal Note
This veal organ stew reminds me of family meals, where everyone contributed to preparing the food. I hope you find joy in this dish and that it brings you closer to your loved ones around the table.

Enjoy your meal!