Sheep's Liver
Origin: Castile, Spain
Source: Anonymous, 1920
Ingredients
- sheep's liver
- manteca de cerdo (pork lard)
- onion
- tomato sauce
Instructions
- Cut the sheep's liver into slices. Heat the manteca de cerdo (pork lard) in a pan and fry the liver slices until cooked through; remove and set aside.
- In the same fat, fry the finely minced onion until it softens. Return the liver to the pan, mix everything together, and fry until combined.
- Note: Lamb's liver (cordero) may be prepared in the same manner. If desired, add tomato sauce to the finished dish.