Offal has a longstanding tradition as an economical component of stews and other rustic dishes, and a great way to honor the animal by using up every last part. Here, goat heart and liver (you can use other parts as desired) and also cooked goat blood, all available from some butchers or local farmers, impart rich and meaty flavor to this hearty soup. To tame the gaminess, the offal is seasoned with vinegar for at least 24 hours before using, so plan accordingly.
- goat offal (I only used the liver and heart)
- 2 onions
- 2 garlic cloves (minced)
- 1 tablespoon tomato paste
- blood (Cooked goat)
- 1 tablespoon lard
- 1 tablespoon olive oil
- Alentejo bread (sliced)
- water (to taste)
- 2 oranges (sliced)
- 2 tablespoons vinegar
- 1 day before cooking, cut the goat offal into very small pieces and marinate in vinegar and bay leaves.
- Fry the onion and minced garlic in the lard and olive oil. Once it starts to brown, add the tomato paste and stir.
- Add the goat offal to the pan.
- Let simmer, adding water gradually.
- After well cooked, add the cooked goat blood and as much water is needed for the soup.
- Season with salt, pepper and cumin to taste.
- When all is well cooked, immediately before turning off the heat, pour in the vinegar.
- Serve the soup hot, with thin slices of Alentejo bread and orange slices.