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Kuchmachi with Beef Offal and Pork

A hearty Georgian dish — simple yet anything but ordinary! Kuchmachi made with beef offal and pork works for lunch or dinner. The amounts here are scaled for a crowd, so go ahead and make it for company — there's plenty for everyone. The meats are first simmered, then sautéed in a skillet. Feel free to experiment with the spices. The dish is finished with pomegranate seeds — pretty and delicious. For herbs you can use fresh cilantro, parsley, or dill; this recipe uses cilantro.

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Beef giblet and pork Kuchmachi
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 58 % 14 g
Fats 38 % 9 g
Carbohydrates 4 % 1 g
142 kcal
GI: 100 / 0 / 0
    1. Rinse the pork under running water and put it in a pot. 2. Clean the beef offal — tripe, lung, and heart — trimming away any veins and membranes, then rinse them under running water. 3. Add the prepped offal to the pot with the pork. 4. Cover everything with water and add salt, a bay leaf, and a few allspice berries. 5. Set the pot over the heat. Once the water boils, lower the heat and cook for one hour, skimming off the foam as you go. 6. Take the pork and offal out of the broth, let them cool slightly, then cut them into small cubes. 7. Peel and dice the onion. Sauté it in vegetable oil until soft. 8. Add the diced offal and pork to the onion, along with a little broth (about 50 ml). 9. Simmer for 5–6 minutes, until all the liquid has cooked off. 10. Season with dry spices — your choice here; utskho-suneli, dried cilantro, or savory (kondari) all work well. 11. Finely chop the hot chili pepper. For a spicier dish, leave the seeds in; otherwise, remove them. 12. Taste and add salt if needed. Simmer a couple more minutes, adding another spoonful or two of broth. 13. Peel the garlic and grate it or press it. Take the skillet off the heat and stir the garlic through the dish. Sprinkle with chopped herbs — cilantro or parsley. To serve, scatter pomegranate seeds over the top: they're not just decorative but add a light, bright note. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Pork fat - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork - low-fat roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork Shoulder - 593  kcal/100g
  • Boar's leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Garnet - 52  kcal/100g
  • Garlic - 143  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Hot capsicum - 40  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Spices dry - 240  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Heart of mutton - 82  kcal/100g
  • Beef heart - 96  kcal/100g
  • Lungs - 92  kcal/100g
  • Pork lung - 85  kcal/100g
  • Beef lung - 92  kcal/100g
  • Veal lung - 90  kcal/100g
  • Scar - 97  kcal/100g

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