Lamb Offal with Onion and Tomato, a recipe that certainly does not belong to the Roman tradition, but is definitely delicious, especially when accompanied by toasted bread. It is a traditional dish in the region it belongs to (I believe it is Abruzzo), and it is made with lamb offal, which means a larger animal compared to a baby lamb. If you find only that of a large animal, I recommend washing it as it might be dirty with grass, but before cooking it, make sure it is well dried.
This is a dish that is easy and quick to prepare (even if it might not seem so) and depending on the proportions, it can be served as an appetizer or a main course. To save time and reduce difficulties, have it prepared by your trusted butcher, as I always do when helping my brother in the butcher shop.
If you like baby lamb/lamb, then don’t miss the upcoming recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 1.76 lbs lamb offal (about 2)
- 2 medium onions
- 1 glass white wine
- 24.69 oz tomato pulp in bottle/can
- to taste salt and chili pepper
- to taste extra virgin olive oil
Tools
- 1 Saucepan
- 1 Cutting board
- 1 Knife
Preparation
The lamb offal needed for this recipe will definitely be from two as it is from a suckling lamb. For the preparation procedure, refer to the link: How to clean lamb offal
Take the offal out of the refrigerator at least half an hour before using it, so it reaches room temperature.
Once ready, with a sharp knife and on a cutting board, cut it into small pieces. However, keep the liver separate from the rest because it should be added last in the cooking process.
Chop any type of onion (I used red onion because I find it more delicate), place it in the saucepan, add half a glass of water, and put it on medium heat.
When the water has completely evaporated, add the extra virgin olive oil and let it brown. Add the first part of the offal that does not include the liver and continue to brown.
Once it is well browned, deglaze with hot white wine, and only when it has completely dried, add the tomato pulp (at room temperature). Adjust salt and chili pepper to taste and let it cook for about 20 minutes, covering the pot only partially to allow some of the steam to escape.
After this time, add the liver and continue cooking for another 10 minutes.
Serve the Lamb Offal with Onion and Tomato hot, and add a drizzle of raw extra virgin olive oil.
Accompany it with toasted bread slices; it will be so good that, as they say, you’ll even lick your whiskers.
Tips and Storage
We can store the offal in the refrigerator for 2/3 days, but place it in a glass or ceramic container: even between two plates will do just fine.
We can freeze it, well packed, either raw or cooked, but remember to thaw it in the refrigerator or microwave oven.
Never make the mistake of doing it at room temperature, to avoid food poisoning which can be very serious.
