7 giblets, interiors and other cheap cuts for the time

This interior of the chicken is quite economical and profitable. Your only problem? That it is increasingly difficult to find it in supermarkets and butcher shops. For the same reason, if you come across trays of this trifle, do not hesitate to prepare the following recipe.

Contres ragout (for 4 people)

—3 counter boards

—1 large onion

—2 carrots

-3 cloves of garlic

-1 bay leaf

—1 glass of white wine

—Salt, pepper, coriander and olive oil

Remove the counters from the trays, cut them in half and discard the greenish or too hard parts and set aside. Finely chop the onion, carrots and garlic cloves. In a heavy-bottomed casserole, brown the onion and carrot in olive oil with a pinch of salt. When the onion begins to turn transparent, add the cons, garlic and bay leaf. Mix well and add a little pepper.

Once the mixture begins to brown, add the white wine and scrape up the bottom of the pan. Then, cover everything with lukewarm water, cover the pan and leave on high heat until the first boil. Then lower the heat to a minimum and cook for an hour and a half or until the breasts are tender.

Then, uncover the pan and increase the heat for fifteen minutes, so that the liquids reduce. Finally, rectify the salt if necessary and serve with white rice and a little freshly chopped coriander on top.

Decades ago, in popular neighborhood butchers, corduroys were virtually the only cut of beef offered. Cow liver has always been known for its high nutritional value and low price, which has made it a staple on the Chilean table for years. However, things have changed and now, although it’s not hard to get it, it’s not cooked as much. Bad thing, because like in the recipe that follows, it’s just spectacular.

Garlic Corduroy Steak (for two people)

—2 corduroy steaks of about 200 grams. each

-3 cloves of garlic

—Salt, pepper, oregano, cumin and olive oil

Fill a container with water, add a little vinegar and immerse the well-cleaned steaks in it for an hour. After this time, remove them, rinse them and dry them with absorbent paper.

On a plate, dress them (on both sides) with salt, pepper, finely chopped garlic, a little oregano and a pinch of cumin. Leave to rest for about ten minutes then, in a very hot pan with a little olive oil, cook the corduroy steaks for about three to four minutes on each side (if they take too long they will harden). Serve with rice or mashed potatoes and with a little liquid remaining in the pan.

They were also a classic in our public and private kitchens until the 1980s. Then, little by little, they got lost. Maybe because they require a bit of work to prepare; maybe also because a lot of people (especially newer generations) aren’t very enthusiastic about interiors. The good news is that they’re still cheap, cost-effective, and easy to get. For the same reason, here is a classic recipe for preparing them.

Kidneys with sherry (for six people)

—900 grams. beef kidneys

—1/2 onion

—250cc. sherry (white wine also works)

—250cc. vinegar

-Plain flour

—Salt, pepper, olive oil and parsley

In a large bowl, soak the kidneys in cold water and a cup of vinegar for four hours. Then wash and drain them well and cut them into thin slices. In this process, enjoy getting rid of the skins and white parts they have.

Meanwhile, cut the half onion into very small squares and fry in a pan with enough olive oil and a little salt. When the onion begins to turn transparent, add the kidneys, salt and pepper then stir until golden brown. At this point, and using a teaspoon, add a little flour to thicken the juices that the kidneys and onion will have released. Mix well to avoid the formation of lumps and finally pour the sherry or white wine over it.

Stir again and cook for a few minutes until the alcohol evaporates, the kidneys finish cooking and the mixture thickens. If necessary, add a little warm water and continue cooking until the desired humidity level is reached. Finally, serve with white rice and garnish with a little freshly chopped parsley on top.

They saw each other more than they do now, but the truth is, they never had a big fanbase. In my opinion, this happened because they were poorly prepared and often even in large quantities for corporate casinos or similar canteens. The result was a gross, bland dish that didn’t excite anyone, proving the usual filthy, tricky folks right.

However, if prepared with care and attention – as in the recipe below – things change. On top of that, they are still cheap.

Callitos (for 6 people)

—2 kilos of tripe guatitas (they are bought clean from the butcher’s)

—1 leg of beef

—2 sausages

-1 onion

—1 carrot

—1 red pepper

-2 cloves garlic

—2 bay leaves

—Salt, pepper, flour, paprika, olive oil and parsley

Wash the tripe and leg of beef in cold water. Then put everything in a pressure cooker with the onion, carrot and bay leaves. Cover with cold water, add a pinch of salt and cook for 35 minutes after the first boil.

After this time, remove the tripe and leg to cool to room temperature. Strain the remaining broth into the pot and set aside. Then, in a regular pot, sauté the garlic and pepper in plenty of olive oil, chopping everything very small, taking care not to burn them. Also add the chopped chorizo, plus a pinch of salt and pepper. Next, add a tablespoon of flour and immediately add three cups of the reserved broth. Stir well so that there are no lumps. Finally, add a few tablespoons of paprika and remove from heat.

Then cut the tripe into squares and do the same with the meat and leather that we can remove from the thigh. Mix everything and add to the pot with the sofrito. Bring to high heat for fifteen minutes or until the preparation has thickened enough. Adjust the salt if necessary and sprinkle with chopped parsley before serving.

Very popular in the kitchens of other latitudes, here they have never been very popular. In general, since they are quite cheap, they are used to make homemade pâtés and many people use them as food for their cats. However, by combining them in a recipe with the right products, they can have a surprise like the one below.

Mushroom panitas (for three people)

—½ kilo of clean chicken breasts, cut into small strips

—300 grams of mushrooms

-1 onion

—4 garlic cloves

—½ cup brandy (white wine works too)

—Salt, pepper and olive oil

Cut the mushrooms into thin strips, cut the onion into small squares and chop the garlic as finely as possible. Next, heat a frying pan with olive oil and fry the onion in it with a pinch of salt until it starts to turn transparent. At this point add the garlic and stir. When it begins to brown, add the mushrooms plus a little salt and pepper, so that the mushrooms release water. Let cook for a few minutes.

Add the panas, another pinch of salt, stir and cook until the mixture begins to dry out. Then add the cognac (be careful, it can ignite) and with the wooden spoon scrape the bottom of the pan to bring out all these stuck-on flavors. After a few minutes, add half a cup of warm water and cook over medium heat for about five minutes or until the breadcrumbs are cooked through and the sauce has reduced. Adjust the salt and pepper if necessary and serve immediately, accompanied by a generous amount of buttered toast.

Also called cheeks, they correspond to beef cheeks and are still a very inexpensive cut. However, since they are a bit fashionable due to the use made of them in some restaurants, the truth is that it is difficult to find them. If you do, don’t forget to make this recipe that takes advantage of all its flavor and collagen.

Charchas with red wine (for three people)

—1 kilo of charchas in large clean pieces

-1 onion peeled and cut into large pieces

—2 carrots, peeled and sliced

—2 garlic cloves, peeled

—2 stalks of celery, washed and sliced

—1 glass of red wine

—Salt, pepper, flour and olive oil

In a large saucepan, with a little olive oil, sauté the onion, carrot, celery and garlic with a little salt, until they begin to brown. At this point, remove the vegetables from the pot and set them aside. Add a little oil and seal the pieces of charcha previously floured and salted on all sides. Once they are golden brown on both sides, add the vegetables and wine, stir well to remove anything stuck to the bottom, then add half a liter of lukewarm water. As soon as it breaks the boil, cover and lower the heat to a minimum. Cook for about three hours, or until the charchas are cut with a fork. Finally, rectify the salt if necessary and serve with rice or mashed potatoes plus a pinch of freshly ground pepper and plenty of cooking juices.

Since a good portion of meat cuts are expensive, ground meat is welcome, which for less lucas can be used to make sauces, burgers, meatballs, and even a German roast like the one in this recipe.

German roast (for four people)

—½ kilo ground beef

—1 red onion, peeled

—2 peeled carrots

—1 stalk of celery, washed and cored

—1 teaspoon of tomato paste

—3 hard-boiled eggs, peeled

-2 eggs

—Salt, pepper, Worcestershire sauce and olive oil

Cut the onion into small squares and pass the carrots and celery through a very fine grater. Then, in a large bowl, mix these vegetables with the ground beef. Season with salt, pepper, a dash of Worcestershire sauce, the teaspoon of tomato paste and a good amount of olive oil, then stir well.

Finally, break the two eggs over the mixture and stir with your hands until you get a sort of homogeneous paste. Put this mixture in a baking dish previously oiled and insert the hard-boiled eggs between the two. Bake in hot oven for 25 to 30 minutes. Then unmold, wait for it to cool a little, cut and serve.

*Product prices in this article are current as of August 16, 2022. Values ​​and availability may change.