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Brains with Sauce
• 2 calf brains • 1 tbsp of vinegar • 50 peeled and crushed tomatoes • 4 crushed cloves of garlic • 1 small bouquet of coriander • 1 teaspoon of sweet red pepper • 1 pinch of hot red pepper • 1 pinch of saffron • 3 teaspoons of lemon juice • 1 cup of olive oil • 1 teaspoon of salt • 1 cup of water Preparation Wash the brains repeatedly: soak them in water with vinegar for 30 min. before removing the skin and filament. Cut them into regular pieces, about 4 x 2 cm, and put them inside a pressure cooker with the tomatoes, garlic, coriander, sweet red pepper, hot red pepper, saffron, lemon juice and salt. Mix gently, and add olive oil and water.
Cook on low heat for 2 hours, till the sauce is smooth, serve cool, either in tagine or in saucers.
(Recipe from the Moroccan Ministry of Communication (http://www.mincom.gov.ma/)) |
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