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offal - I underestimated delicacies heart stew in red wine sauce

Schwaben only do not like tripe. Other offal such as sweetbreads, heart, liver and kidneys are always welcome. Unfortunately innards have disappeared from many menus. Here are sour Nierle, liver dumplings, goulash hearts, sweetbreads in morel sauce, tripe and liver spaetzle a delicacy. Previously innards were eaten more frequently than today, the reason being that each part of the slaughtered animal is used. But since they were seen as less healthy and nutritious, they have been degraded to like a poor man's food.

This innards are actually very healthy. They are rich in vitamins and minerals and most offal are also relatively low in fat. As I know here in Württemberg, there are fresh Innerereien usually on Monday and Tuesday, when slaughtered. They taste best fresh, too. Fresh they should be eaten as they are perishable.

I love goulash has a slight Mediterranean touch, because I use ingredients that does not use a Swabian housewife file. Cooking is my heart stew in red wine. This time it was a black Riesling Lauffen. Fits better than the Trollinger. I mean. I seasoned including thyme, cloves, bay leaf and pepper colored. In roasting, the meat is with me in English olive oil.

Another English-Mediterranean ingredient is the dried, oblong, dark red sweet pepper, also called Pimiento Choricero . The way in Stuttgart's market hall. Choricero Pimiento is the English cuisine, especially in the Basque, often used for stews and casseroles. This can give you a beautiful color and a distinctive flavor. Also the orange salt with which I spice the stew heart is not exactly urschwäbisch. But it goes very well to the heart stew.

The heart stew I prepare always at the explicit request of my son To Max. For Mama it tastes just always have the best ;-)


heart stew in red wine sauce with hand noodles
about 750 cattle or calf's heart
100g smoked streaky bacon

6-8 shallots 4-5 garlic cloves 2
-3 tablespoons olive oil
1 bay leaf
1-2 branches lemon thyme
2 cloves
colorful 1 / 2 teaspoon peppercorns
1 dried red pepper (pimiento Choricero)
1-2 tablespoons flour
1 bottle Lauffen Schwarzriesling
orange salt

bacon cut into small cubes. Heart into cubes. Peel the shallots into quarters. Peel garlic cloves and cut into thin slices. Peppercorns in a mortar zertoßen fine. Heat olive oil in a wide

pot. Bacon cubes in hot olive oil fry 3-4 minutes. Heart cubes, garlic and shallots and cook for an additional quarter to add 8-10 minutes.

with flour and fry until the flour turns light brown. Stir hard. Deglaze with red wine and mix well. Bay leaf, cloves, pepper, thyme and crushed peppercorns add. Red fill, until the meat is covered. Lightly salt and cook covered over low heat and a half hours. Red wine up if needed.
with hand noodles Taste the stew heart best. A recipe for the noodles will follow.