Name: Ox-Heart Sticks
Yield: serves 4 as a starter or 8 as a snack
Cuisine: Peru
Ingredients: ½ teaspoon paprika; 1½ teaspoons cayenne; big pinch salt; ½ teaspoon ground cumin; 3 tablespoons red wine vinegar; 2 teaspoons groundnut oil; ½ teaspoon dried oregano; 3 fresh, hot red or green chilli peppers – seeded and very finely chopped; 5 cloves garlic – peeled and crushed; 1 lb slices ox heart – trimmed well and cut into lin cubes (about 48 cubes); generous milling black pepper

Preparation info

serves
8
as a starter or as a snack

Difficulty
Easy

Appears in

The Independent Cook

By Jeremy Round

Published 1988

About

Chunks of charcoal-grilled ox-heart, a pretty macho sounding kind of a cocktail nibble, are popular street-food from outside the bullring in Lima, Peru, according to Elisabeth Lambert Ortiz’s Book of Latin American Cooking. The recipe below is a very loose adaptation. The flavour is actually quite refined and fools even dedicated offal-loathers.