Ingredients
For 6 persons :
- 700 gr offal of goat, beef, or lamb
- 2 packets of soup vegetables (4 carrots, 1 leek, ¼ green cabbage, 600g giraumon (pumpkin), 1 potato, 2 turnips, 1 stalk of celery)
- 1 bouillon cube
- 1 bouquet garni (chive, parsley, thyme)
- 2 limes
- ½ glass of white wine
- 1 red chilli
- 2 onions
- 6 cloves
- 4 sheets of allspice
- 3 cloves of garlic
- Salt
- Pepper
- Oil
- Capers
Preparation
- Rinse the giblets in water then drain them and lemon them.
- In a saucepan where you will put about a liter of water brought to the boil, add the roughly chopped garlic, 2 leaves of allspice, 1 onion studded with 4 cloves. Salt and pepper lightly.
- When the water boils, add the meat offal and cook for 30 minutes, taking care to remove the foam.
- Drain the giblets and keep the cooking water.
- Wash and peel all the vegetables.
- Finely chop the cabbage, leek and celery.
- Also chop the onion, garlic and bouquet garni (cive, thyme, parsley) and leave them separately.
- In a casserole dish, brown the bouquet garni with the garlic, the onion and the cloves crushed in a little oil.
- Add the vegetables to the soup and salt lightly so that they make their water.
- Mix regularly to prevent the preparation from sticking.
- Drizzle with two ladles of meat broth. Let reduce.
- Add the meat and mix.
- Pour in the rest of the meat broth and add the bouillon cube. Add hot water if necessary.
- Simmer over low heat and covered for an hour.
- Remove the chilli at the end of cooking.
- Add the white wine, capers and the juice of half a lemon.
- Simmer for 15 minutes.
- Adjust your seasoning (salt) if necessary.
- Turn off the heat and let cool.