Lamb Offal Goulash

Ingredients

• 2 kg lamb offal
• 0.8 kg onions
• 0.04 kg tomato puree
• 0.15 l oil
• 0.15 l wine
• pepper, salt, parsley and laurel leaf – as needed
• bone stock

Preparation

Sauté the onions, then add sliced lamb offal. Simmer lightly, adding tomatoes, salt, pepper, laurel, and wine, then add the stock and cook until the offal is tender, for about 30 minutes. Taste, check the thickness, add the finely chopped parsley.

Serving

The stew is best served with homemade polenta.