Brains Stewed with Tomatoes Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
Servings4Course
MethodMain Ingredient
Interest Group

Ingredients

 Veal brains2 Pound, membrane removed, quartered
 Tomatoes3 Medium, peeled, seeded and chopped
 Vegetable oil1⁄2 Cup (8 tbs)
 Garlic5 Clove (25 gm), crushed to a paste
 Coriander sprig1 , chopped
 Parsley sprigs1 , chopped
 Paprika1 Tablespoon
 Ground cumin1⁄2 Teaspoon
 Water2 Cup (32 tbs)
 Salt To Taste
 Cayenne pepper To Taste
 White wine vinegar1 Tablespoon

Nutrition Facts

Serving size

Calories 551 Calories from Fat 418

% Daily Value*

Total Fat 47 g72.2%

Saturated Fat 8 g40.1%

Trans Fat 0 g

Cholesterol 3605.8 mg

Sodium 393.3 mg16.4%

Total Carbohydrates 8 g2.7%

Dietary Fiber 2.7 g10.9%

Sugars 2.9 g

Protein 25 g50.4%

Vitamin A 58.2% Vitamin C 81.4%

Calcium 5.4% Iron 35%

*Based on a 2000 Calorie diet

Directions

Put all the ingredients except the brains and the vinegar into a saucepan with a pinch each of salt and cayenne pepper.
Bring the liquid to a boil.
Add the brains, reduce the heat and stirring occasionally simmer the contents, uncovered, for about 15 minutes.
Add the vinegar and simmer for another five minutes.
Remove the brains and arrange them on a serving dish.
If the sauce is not thick, reduce it over high heat.
Pour the sauce over the brains.
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