Kuchmachi
10 servings
420 minutes
Kuchmachi is a vivid representative of Georgian cuisine, embodying its passion for rich aromas and spicy flavors. Historically, this dish was prepared in the mountainous regions of Georgia using the most accessible ingredients—beef offal seasoned with a rich array of spices. Kuchmachi is a hot, spicy dish infused with the sharpness of ucho-suneli and coriander, accented by garlic and adjika. Onions, tomato paste, and cilantro provide a balanced richness to the dish while pomegranate seeds add a slight tanginess. Kuchmachi is traditionally served with corn flatbreads mchadi and mamaliga that soften its intense flavor. It’s not just food—it’s a fragrant journey into the heart of Georgian gastronomy that warms the soul and awakens the appetite.
1
Wash the offal and boil them in different pots: all these parts are of different colors, and the lungs also swell and take up a lot of space. The first water can be drained after boiling, and everything can be filled with the second water. The tripe cooks for 5-7 hours, the heart and lungs for 3-4. Then, the offal needs to be cleaned of veins, fat, and other excess. This can be done with raw ones, but it's easier with boiled.
- Beef heart: 300 g
- Beef lungs: 300 g
- Beef tripe: 300 g
2
While everything is boiling, make ajika. For this, take dried pepper pods soaked overnight in water (drain the water) and pass them through a meat grinder. Also pass the garlic through it. Add ucho-suneli, coriander, thyme, and salt to them. Mix thoroughly. You can adjust the proportions of spices to your liking, making the ajika less or more spicy, fragrant, or salty.
- Chili pepper: 15 g
- Garlic: 1 clove
- Utskho-suneli: 30 g
- Ground coriander: 30 g
- Thyme: 3 g
- Salt: 1 teaspoon
3
Cut the prepared offal into small cubes and mix with adjika. Chop the onion - not too finely, medium. The more fried onions, the tastier the kuchmachi: you can easily increase the amount to 100 grams per serving. Then chop the cilantro - and don't chop it too finely either.
- Onion: 350 g
- Coriander: 100 g
4
Heat vegetable oil in a pan. Add onion and fry until golden. Add tomato paste and mix. Add the offal and lightly fry (since they are already cooked). Add half of the cilantro, mix, and hold for another half minute.
- Vegetable oil: 3 tablespoons
- Onion: 350 g
- Tomato paste: 75 g
- Beef heart: 300 g
- Beef lungs: 300 g
- Beef tripe: 300 g
- Coriander: 100 g
5
Serve the kuchmachi on plates — preferably in clay pans: they retain heat well, and the dish should be fiery hot. Sprinkle with remaining cilantro and pomegranate seeds. It's best to serve kuchmachi with mamaliga and corn flatbreads mchadi: both are bland — just to not overpower the taste of the salty and spicy offal from the adjika.
- Coriander: 100 g
- Pomegranate seeds: 5 teaspoon