Pig Offal Stew

INGREDIENTS

• 1.2 KG OF PIG OFFAL (LIVER, LUNGS, TONGUE, AND HEART)
• 3 LIMES
• 1 RED BELL PEPPER
• 1 YELLOW BELL PEPPER
• ½ A BUNCH OF MINT
• ½ BUNCH OF GREEN ONIONS
• ½ BUNCH OF CORIANDER
• 2 MEDIUM ONIONS
• 2 GARLIC CLOVES
• 3 TOMATOES
• 4 TABLESPOONS OF CORN OIL
• ½ TEACUP OF SMOKED BACON, CUT INTO CUBED
• SALT TO TASTE

PREPARATION

Wash the offal thoroughly and allow to soak in lime juice. Chop the bell peppers, mint, green onions, coriander, onion, garlic, and tomatoes – set aside some of the herbs for garnishing later. Mix the chopped ingredients with the offal. In a deep pot, heat the oil and braise the bacon. Add the offal and seasonings, braising thoroughly. Cover with water and cook for about 2 hours over medium heat; add more water if necessary. Serve with white rice, manioc flour, and pepper sauce (recipe below).