Kidney stew - Guiso de riñonada [ESP-ENG]

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Reciban mi saludo comunidad de @foodiesbeehive y los hivers que aquí nos encontramos participando en el desafío de mi gran amigo @edwing357, Cocina tu comida menos favorita.

La receta que les compartiré me costo elegir, los alimentos que mas consumo son -vegetales / verduras- hay otros que no preparo y otros que consumo muy poco. A decir verdad deje a mi corazón la decisión entre la riñonada -receta favorita de mi abuela- y la sopa de repollo.
Ha ganado la riñonada.

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Un poco de historia:

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La riñonada es una preparación que proviene de nuestros afrodescendientes, ellos preparaban este plato con las sobras de las vísceras de res, (bofe o pulmón, hígado, riñón), convirtiendo este plato tan sencillo en una delicia.

Mi abuela materna -Mamá Teresa- le encantaba prepararlo a la mayoría le gustaba menos a mi, por la textura y el sabor es muy fuerte, no lo pruebo desde que era niña.

Este plato es un tributo a mi abuela.

𝐄𝐥 𝐜𝐚𝐩𝐢́𝐭𝐮𝐥𝐨 𝐝𝐞 𝐡𝐨𝐲 𝐬𝐞 𝐭𝐢𝐭𝐮𝐥𝐚: 𝐆𝐮𝐢𝐬𝐨 𝐝𝐞 𝐫𝐢𝐧̃𝐨𝐧𝐚𝐝𝐚

Vamos con los ingredientes y al paso a paso

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𝑰𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒆𝒔:

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𝑷𝒓𝒆𝒑𝒂𝒓𝒂𝒄𝒊𝒐́𝒏:

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Lo primero es lavar muy bien la riñonada, luego la cubrimos con agua, un poco de sal y hervir por 30-40 minutos.

Mientras, picamos los ingredientes y reservamos.

Verificamos los riñonada, los riñones, el hígado son mas blandos que el pulmón. Apagamos el fuego, retiramos el agua, lavamos nuevamente y picamos en cuadritos.

En una olla colocamos aceite, agregamos la cebolla, el pimentón, ajíes, ajo y el tomate hasta que se desprenda el aroma y dore la cebolla.

Agregamos la riñonada, colocamos la sal, la pimienta, la paprika y la cúrcuma, removemos, colocamos el resto de los vegetales. Puede estar muy seco le agregue un poco de caldo que ya tenia en el refrigerador. Colocamos el cilantro y el cebollín para aromatizar y tapamos.

Acompañe papines salteadas con ajo, aceite de olivo y cilantro.

Invito a mis amigos @verdesmeralda y @jsaez a sorprendernos con sus recetas.

El resultado; se ve realmente divino.

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English

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Greetings to the @foodiesbeehive community and to the hivers who are here participating in my great friend @edwing357's challenge, Cook your least favourite food.

The recipe I am going to share with you has been difficult to choose, the foods I eat the most are - vegetables - there are others that I don't prepare and others that I eat very little. To tell you the truth, I let my heart decide between kidney in sauce - my grandmother's favourite recipe - and cabbage soup.
Kidney in sauce won.

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Let's go through a bit of history:

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The riñonada is a preparation that comes from our Afro-descendants, they prepared this dish with the leftover pieces, cuts of beef viscera, (bofe or lung, liver, kidney), turning this simple dish into a delicacy.

In my country Venezuela in the city of Guatire it is known as Tere Tere and Chanfaina in the city of Barlovento, it can be eaten fried or stewed. It is a traditional dish in these regions and has spread throughout the country.

My maternal grandmother -Mama Teresa- loved to prepare it, everyone in the family liked it except me, because of the texture and the taste it is very strong, I haven't tasted it since I was a child.

This dish is a tribute to my grandmother.

𝑻𝒐𝒅𝒂𝒚'𝒔 𝒄𝒉𝒂𝒑𝒕𝒆𝒓 𝒊𝒔 𝒆𝒏𝒕𝒊𝒕𝒍𝒆𝒅: 𝑲𝒊𝒅𝒏𝒆𝒚 𝒔𝒕𝒆𝒘.

Let's go through the ingredients and the step by step

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𝑰𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔:

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½ kilo of kidney
½ paprika
½ courgette
½ carrot
1 onion
2 chillies
2 tomatoes
4 cloves of garlic
1 large potato
1 tsp. salt
1 tsp. pepper
1 tsp. paprika
1 tsp. turmeric
coriander/chives

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𝑷𝒓𝒆𝒑𝒂𝒓𝒂𝒕𝒊𝒐𝒏:

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The first thing to do is to wash the kidneys very well, then cover them with water, a little salt and boil them for 30-40 minutes.

In the meantime, chop the ingredients and set aside.

Check that the kidneys and liver are softer than the lung. Turn off the heat, remove the water, wash again and dice.

In a frying pan put oil, add the onion, paprika, chilli, garlic and tomato until the aroma is released and the onion is browned.

Add the kidney, salt, pepper, paprika and turmeric, stir to combine all the ingredients and add the rest of the vegetables. If it is too dry, I added some of the stock I had in the fridge. Add the coriander chives for flavouring and cover.

I served it with sautéed potatoes, garlic, olive oil and coriander. It can also be served with arepa.

I invite my friends @verdesmeralda and @jsaez to surprise us with their recipes.

The result looks appetising.

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Twitter: @soyaguamiel}