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Stew of pipote, chicken liver and roasted peppers

Stew of pipote, chicken liver and roasted peppers

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My mother-in-law cut several chickens and sent me a bag of pipettes and livers. I thought the best would be a stew with a lot of sauce, pepper and polenta. It turned out very good and I invite you to try it too.

  • 600 g pipote / chicken liver
  • 2 large onions
  • 3 cloves of garlic
  • 3 baked red peppers
  • 250 g whole tomatoes in sauce
  • salt
  • Delikat chicken seasoning
  • 250 ml chicken / water soup
  • 1 bunch green parsley
  • 2 tablespoons olive oil

Servings: 6

Preparation time: less than 120 minutes

RECIPE PREPARATION Stew from pipote, chicken liver and baked pepper:

Wash the pipettes and chicken livers, cut them into smaller pieces and boil them in salted water (I put them in different dishes). Let them boil halfway. Drain the water and rinse them.

Cut the onion and garlic into small pieces and fry them in hot oil, then add the entrails and let them cook for a few more minutes. Add the spices and baked peppers cut into strips.

Add chicken / water soup and mashed tomatoes with the sauce and simmer over low heat until the entrails are well penetrated.

Add salt and pepper to taste, and after turning off the heat, add the finely chopped parsley.

Serve the stew with polenta.

Tips sites


if you really like garlic, you can grind a puppy and add it in the last minutes of cooking. I didn't grind it, but I cut it into small pieces and put it to boil at first, because my girls don't like dishes with an intense garlic taste.

Stew with pipettes

Stew with pipettes from: peppers, onions, garlic, peppers, tomatoes, salt, pepper, basil.


  • 700 g pipote
  • 2 large onions
  • 1-2 cloves of garlic
  • 2 baked red peppers
  • 200 g whole tomatoes
  • salt
  • dried basil pepper
  • dried thyme
  • green parsley
  • 2 tablespoons oil

Method of preparation:

Put the cleaned, washed and portioned entrails on the fire in a bowl with 2 tablespoons of oil and sprinkle a little salt on them.

Allow to brown lightly, turning them from side to side, then add the julienned onions and leave until the onions begin to penetrate slightly.

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Add hot water to cover the ingredients and bring to a boil over low heat until the entrails are well penetrated.

Then add the baked pepper, previously peeled and cut into strips, as well as the mashed tomatoes, then add thyme and basil.

Towards the end, in the last 10 minutes, add the crushed garlic to the bowl. Add salt and pepper and add the finely chopped parsley.

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We boil the tomatoes in boiling water for 1 2 minutes then we put them in a bowl with cold water to peel them more easily. When the meat is well penetrated, try with a fork, add the tomato juice and the donut paste. Lower the stew until it is to your liking. Season with salt and pepper to taste.

Then drain or line with a towel to dry and fry in a hot oil pan. We usually make chicken paprika with paprika paprika dumplings of flour and sour cream but sometimes. All that remains is to do some research when I go to my mother-in-law because my husband, although he said he had nothing to comment on and liked it, he also thinks that his grandmother's situation was different. Chicken food with lots of onions and tomato juice like my mother.

A chicken stew with vegetables with tender and juicy meat and a lot of sauce. Dab them with excess water and fry them in hot oil on both sides.

Oltenian stew made of chicken entrails and baked peppers

I love this kind of Oltenian stew made from chicken entrails and baked peppers!

In the area where I grew up, in late autumn, when the first frost appeared and the vegetables left in the gardens were quickly harvested, the housewives of the country lightened their yard, in the sense that they began to sacrifice some of their birds (chickens, turkeys, geese, ducks), which they kept over the winter in the lard pot, smoked before, or not.
It smelled in the village, at that time only of all kinds of stews.

Made from fresh or smoked meat, with many vegetables from their own harvest, seasoned with all kinds of spices: thyme, basil, etc.
It all happened before Christmas began.

In my Oltenian stew recipe from chicken entrails and baked peppers, I tried to give back the taste of a stew that my mother was preparing at that time.
It is prepared from offal (hearts, pipettes, livers), from freshly slaughtered chickens, or from other birds, with lots of onions and roasted peppers, with freshly preserved or even fresh tomatoes and freshly picked and dried spices.
Now I don't know if that tradition is still respected, because the times have evolved towards an era in which haste and speed come first.
There have been farm chickens that grow fast and are slaughtered far too early, vegetables are also ripened far too early for their period and the worst part is that they are cooked all at once & # 8230 many more to say.
I prepared this recipe for a dinner for two, you can see there the hearts in polenta, in tune with the proposed theme, and as ingredients with aphrodisiac properties, I used basil.
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