Kuchmachi of beef giblets and pork

1. Pork is washed under running water. Put it in a saucepan.

2. Beef offal: tripe, lung and heart are cleaned of streaks and films. Then I wash the ingredients under running water.

3. We send the prepared offal to a pot with pork.

4. Fill the ingredients with water, add salt, bay leaf and allspice.

5. We send the pan to the fire. When the water boils, turn down the fire. Cook for one hour. During cooking, do not forget to remove the foam.

6. Then we extract pork and offal from the broth. Cool a little, then cut into small cubes.

7. Peel the onion from the husk, cut into small cubes. Fry the onion in vegetable oil until soft.

8. Then we spread the chopped offal and pork to the onion, pour a little broth (50 milliliters will be enough).

9. Simmer for 5-6 minutes. It is necessary that all the liquid boils away.

10. Season with dry spices. Here's a choice. As an option, utsho-suneli, dry cilantro, kondari are well suited.

11. Chop the hot capsicum finely. If you want to get a sharper dish, you can not remove the seeds. Otherwise, we remove the seeds.

12. We taste it, if necessary, we salt it. Simmer for a couple more minutes, to do this, add a couple more spoonfuls of broth.

13. Garlic is peeled from the husk, grated or passed through a press. Remove the pan from the heat. We fill the dish with garlic. Sprinkle with chopped herbs. Cilantro or parsley will do.

When serving, decorate the dish with pomegranate seeds. They not only perform a decorative role, but also give a light taste note.

Bon appetit!