Jurjani: Megrelian Beef Offal Stew with Pomegranate

Set up safely. Buy only inspected offal from a reputable butcher. Use tripe and intestines already cleaned and prepared for cooking; do not attempt to clean them with lime or caustic household products. Keep raw offal away from ready-to-eat foods. Wash hands and clean and sanitize the sink, boards, knife and work surfaces after handling it.

Simmer the tougher cuts. Put the tripe and intestines in one saucepan and the trimmed heart in another. Cover each with fresh water. Bring to a boil, lower to a gentle simmer and skim as needed. Simmer the tripe and intestines until tender, usually 2–3 hours; the heart often takes 60–90 minutes. Check the thickest heart pieces reach at least 71 °C, then remove them when tender. Top up with hot water if needed to keep the pieces covered.

Cook the liver separately. Cover the liver pieces with fresh water in a third saucepan, or reuse a clean saucepan. Bring to a gentle simmer and cook about 10–15 minutes, depending on their size, until the thickest pieces reach at least 71 °C on an instant-read thermometer. Transfer to a clean plate. Drain the other cooked offal when tender; discard the cooking liquid safely.

Cut the cooked offal. When cool enough to handle, cut the tripe, intestines, heart and liver into even 1–1.5 cm cubes. Use a clean board and knife, not the equipment that touched the raw offal.

Soften the onion and bloom the spices. Warm the lard in a heavy stew pot over medium-low heat. Add the onion and cook for 10–12 minutes, stirring, until soft and lightly golden. Stir in the garlic, dried coriander, blue fenugreek, savory, smoked pepper, fennel and 4 g salt. Cook for about 30 seconds, just until fragrant.

Finish the stew. Fold in the diced offal and 150 ml reserved hot cooking liquid. Partly cover and simmer gently for 12–15 minutes, stirring occasionally, until steaming throughout and at least 74 °C. Add a splash more liquid if the mixture looks dry. Taste and adjust salt, pepper and vinegar.

Garnish and serve. Remove from the heat and fold through the chopped fresh coriander. Scatter the pomegranate arils over the stew. Serve hot in a warmed clay pot or bowl, with ghomi alongside. Refrigerate leftovers in shallow containers within 2 hours, keep at or below 4 °C, use within 3–4 days and reheat to 74 °C.