Lamb Offal with Onion and Tomato, a recipe that surely does not belong to the Roman tradition, but definitely delicious especially when accompanied with toasted bread. Certainly, in the region where it is a traditional dish (I believe it is Abruzzo), it is made with the offal of a larger lamb. If you find only that of a large animal, I suggest washing it as it might be dirty with grass, but make sure it’s well dried before cooking.
This is a dish that is easy and quick to prepare (even if it may not seem so) and can be served as an appetizer or main course depending on the proportions. To save time and reduce the difficulty, have your trusted butcher prepare it like I always do when I help my brother in the butchery.
If you like lamb, then don’t miss the upcoming recipes:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 1.76 lbs lamb offal (about 2)
- 2 medium onions
- 1 cup white wine
- 24.7 oz bottled/canned tomato pulp
- to taste salt and chili pepper
- to taste extra virgin olive oil
Tools
- 1 Saucepan
- 1 Cutting board
- 1 Knife
Preparation
The lamb offals needed for this recipe will surely be two because it is a suckling lamb. For the preparation procedure, read the link: How to clean lamb offal
Take the offal out of the fridge 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 as it will be added last during cooking.
Chop any type of onion (I used red onion because it’s more delicate to my taste), put it in the saucepan, add half a cup of water, and place 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, excluding the liver, and continue browning.
Once well browned, deglaze with warm white wine, and only when it has completely evaporated, add the tomato pulp (room temperature). Season with salt and chili pepper to taste and let it cook for about 20 minutes, partially covering the pot to let some steam escape.
After this time, add the liver and continue cooking for another 10 minutes.
Serve our 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 lick your whiskers.
Tips and Storage
We can store the offal in the fridge for 2/3 days, but keep it in a glass or ceramic container: between two plates will also be fine.
We can freeze it well-wrapped, either raw or cooked, but remember to thaw it in the fridge or microwave.
Never make the mistake of doing it at room temperature to avoid food poisoning, which can be very severe.
