Kuchmachi from beef offal
10 servings
60 minutes
This is how kuchmachi is prepared in the Moscow chain of Georgian cuisine "Ojakhuri.
1
Place the heart, lungs, liver, and scar under running water for 1.5 hours. Remove blood clots, films, and veins from the offal.
- Beef heart: 470 g
- Beef lungs: 600 g
- Beef liver: 500 g
- Beef tripe: 1 kg
2
Put the heart, liver, and lungs in a pot. Boil until it starts to boil, then reduce to a low heat and cook for 1 hour. In a separate pot with water, add the tripe. Once it boils, reduce the heat and cook for about 2 hours.
- Beef heart: 470 g
- Beef lungs: 600 g
- Beef liver: 500 g
- Beef tripe: 1 kg
3
Cool the prepared offal and cut into cubes.
4
Chop the onion into the same cube.
- Onion: 450 g
5
Fry the onion in a pan, add tomato paste and mix.
- Onion: 450 g
- Tomato paste: 50 g
6
Combine the fried onion and offal and mix.
7
Continue roasting, adding dry spices, garlic, salt, pepper, and vinegar.
- Salt: 20 g
- Ground red pepper: 5 g
- Ground coriander: 10 g
- Blue fenugreek (utskho-suneli): 5 g
- Garlic: 50 g
- Savory (summer savory): 10 g
- Vinegar: 7 ml
8
Chop the cilantro and add it to the kuchmachi, leaving some for serving. Mix well.
- Cilantro: 100 g
9
When serving, add fresh herbs and pomegranate seeds to the table.
- Cilantro: 100 g
- Pomegranate seeds (arils): to taste
