This is a wonderful way to prepare chicken giblets. t is a very popular appetizer in Angola as well as Portugal, where they omit the tomatoes and add garlic and paprika. In Macao the dish is served as a main course and includes cucumbers and ginger. Serve pipas in a compote with toasted bread rounds.


giblets from 4 chickens

¼ cup olive oil

1 medium onion, minced

1 bay leaf

2 medium ripe tomatoes, peeled, seeded, and chopped

1 teaspoon salt

1 teaspoon ground hot red pepper or crushed red pepper flakes

½ cup white wine


Cut the giblets into small pieces; set aside. In a medium skillet heat the olive oil and add the onion, bay leaf, and tomatoes. When the tomatoes have cooked down to a purée, add the salt and red pepper. Stir in the giblets and cook for 2 minutes. Add the wine and simmer until the liquid is almost gone and the giblets are done.

Serve with toasted bread slices and crackers.


2 cups


country : Angola

course : appetizer


source : Cuisines of Portuguese Encounters / Cherie Y. Hamilton