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.
country : Angola
course : appetizer
source : Cuisines of Portuguese Encounters / Cherie Y. Hamilton