Boiled offal

Directions

1. Wash the meats well and cut into large pieces, removing any membranes and vessels.

2. Core the kidneys if using.

3. Place in a large pot, cover with water and bring to a boil.

4. Reduce to a simmer, cover and cook gently for about 2 hours or until the meats are very tender.

5. Remove all the meats from the pot (reserve the stock).

6. Strip the meats from any pieces of bone then chop the meats very finely (think coarse mince).

7. Return the meats to the original stock, season with salt then bring to a boil and cook, uncovered, for about 30 minutes or until the stock base has thickened.

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