Gandinga

Name: Gandinga
Yield: Serves 6 to 8
Cuisine: Puerto Rican
Ingredients: 4 pounds hog’s gandinga (liver, kidney and heart); 4 pounds hog’s gandinga (liver, kidney and heart); 4 pounds hog’s gandinga (liver, kidney and heart); 4 pounds hog’s gandinga (liver, kidney and heart); 2 ounces lean cured ham, washed and diced; 2 ounces salt pork, washed and diced; 1 green pepper, seeded, chopped; 1 onion, peeled, chopped; 1 clove garlic, peeled, chopped; 2 sweet chili peppers, seeded, chopped; ½ teaspoon whole dried orégano; 4 fresh culantro leaves, chopped; 2 tablespoons vegetable oil or Achiote Coloring; 2 tablespoons vegetable oil or Achiote Coloring; ½ cup tomato sauce; 1 tomato, halved; 10 olives, stuffed with pimientos; 10 olives, stuffed with pimientos; 1 tablespoon capers; 1 tablespoon vinegar; 3½ teaspoons salt; 3 cups water; 1 pound potatoes, peeled and cubed

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

4 pounds hog’s gandinga (liver, kidney and heart)

Americas
Main course
Gluten-free
Caribbean
Puerto Rico

Method

Wash and trim gandinga. In a pot, cover liver and heart with water, bring rapidly to a boil, and drain. In another pot, cover kidneys with water, bring rapidly to a boil, and drain. Repeat. Chop gandinga and reserve.
In a caldero or heavy kettle, brown salt pork and cured ham rapidly. Reduce heat to low