Brains With Peppers And Tomatoes

Russ Myers

By
@Beegee1947

Brains from any animal can be used, it's a matter of what the butcher has, and you'll gain stature in his sight when you ask for this excellent organ.
Photo © Christine Benlafquih

Rating:
★★★★★ 1 vote
Comments:
Serves:
4 / 6
Prep:
25 Min
Cook:
25 Min
Method:
Stove Top

Ingredients

1 1/2 lb
pre cooked brains
3 Tbsp
cooking oil
3 medium
fresh green peppers, sliced or diced thin
2 c
fresh tomatoes, stewed and strained
1 tsp
oregano, dried
1 tsp
parsley
1
bay leaf
1 medium
onion, chopped
1 tsp
sweet basil

Step-By-Step

1Pre cook brains; Cook slowly for about 15 minutes, in water to cover; adding one tablespoon of cider vinegar.
"The secret is in the word slowly" for brains are spoiled by high heat.
Always reserve the stock for use in soups or gravies.
2Heat oil in skillet and lightly brown chopped onions; add peppers and cook until tender.

Add stewed tomatoes and herbs; cover and simmer for about 20 minutes; add brains and cook very gently about 5 minutes longer
3Serve with fresh sprigs of basil or dust with dried sweet basil.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy, Heirloom