It was the first time I ate komage. It wasn’t that bad. The meat was soft and didn’t taste much. You have to try, otherwise you never know
Argentinian food
Ingredients
- 500g komage
- 3 tbsp white wine vinegar
- 2 tbsp olive oil
- 100g pancetta
- 100g Spanish chorizo, sliced
- 1 yellow onion, chopped
- 1 red pepper, chopped
- 1 carrot, sliced
- 1 leek, in small pieces
- 2 garlic cloves, chopped
- a few sprigs of fresh thyme
- 1 bay leaf
- 1 tbsp paprika powder
- 250ml red wine
- 400g passed tomatoes
- 100g white cabbage, finely chopped
- 200g chickpeas, drained
- salt and pepper
Do this
1, Rinse the koma under cold water and place it in a bowl of cold water so that it covers the koma. Add the white wine vinegar and let it sit for 30 minutes.
2, Rinse the coma again under cold water. Place the belly in a pot of water and cook for 2 hours, covered, or until soft. Drain and let the stomach cool. Then take a pair of scissors and cut the belly into bite-sized pieces.
3. Heat oil in a pot and fry pancetta and chorizo. Fry under low heat for 3 – 4 minutes. Add onion, pepper, carrot and leek. Cook for 5 minutes or until it begins to soften. Add garlic, thyme, bay leaf, paprika. Stir for 1 minute and then pour in the red wine.
4. Let it boil for a minute or so. Add passed tomatoes, white cabbage and the cold komag. Salt and pepper. Cook for 10 minutes covered on low heat.
5. Add the chickpeas and cook for another 5 – 10 minutes with the lid on
6. Serve with bread and a good red wine
