Sarapatel

Instructions

1. Cut the offal into pieces, remove sinews and tough parts, then soak for 30 minutes in vinegared water.
2. Drain and dry the pieces, then brown them over high heat in the lard in small batches until well coloured.
3. In the same pot, fry the sliced onions and chopped garlic until soft.
4. Add the tomato purée, paprika, chillies and spices, and fry for a minute.
5. Return the offal, pour in the stock and vinegar, then cover and simmer gently for 1 h 30 to 2 h.
6. Check the cooking: the offal should be tender without being dry. Adjust the salt and vinegar.
7. Optionally thicken the sauce with the crushed toasted bread and serve piping hot with the slices of bread.