Lamb liver (offal) is one of the most well-known and renowned dishes of Abruzzo. It is essentially lamb liver cut into cubes and cooked with vegetables and tomato.
Even those who are not fond of lamb will appreciate this dish because the long cooking process, along with the vegetables, mellows the strong lamb flavor, resulting in a refined and tasty dish. Savory and flavorful, this liver can be served as an appetizer or a main course.
Lamb is a staple in the Abruzzo region and is cooked in many different ways, pairing it with various flavors of the rural world. As you travel through the region, you will find different preparations of lamb liver everywhere. In this case, I’ve used only the liver, but tradition calls for using the lamb offal: including liver, heart, lung with intestines, and peritoneum.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1.1 lbs lamb liver
- 1 cup Tomato pulp
- 1 onion
- 1 carrot
- 1 stalk Celery
- to taste Extra virgin olive oil
- to taste Salt
Preparation
To make lamb liver, rinse the liver under running water and cook it in a pot with plenty of water until it becomes tender. Test with a fork.
Then drain the liver and cut it into cubes. The size is to your liking; personally, I prefer to cut it into small squares (as shown in the photo).
In a pot, add extra virgin olive oil, pour in the chopped onion and let it wilt. Then add the carrot cut into small pieces and the chopped celery. Cover with hot water and add the liver. Season with salt and let it cook.
Halfway through cooking, add the tomato pulp and finish cooking.
Serve the lamb liver hot with toasted bread. Enjoy your meal!
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