This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Bopis

By: lola

"This dish is a combination of pork heart, lungs, and liver cooked to perfection in a tomato base."

Rate/Review | Read Reviews (1)

Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

1/2 pound pork liver
1/2 pound pork lung
1/2 pound pork heart, cut into bite-size pieces
2 bay leaves
1/2 cup distilled white vinegar
1/2 cup water
salt and pepper to taste
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 tomatoes, diced

Directions

Place the pork liver and the pork lung in two separate pots and cover with water. Bring each pot to a boil; cook at a boil until tender, about 10 minutes. Drain both and allow to cool before chopping into bite-size pieces. Set aside.
Combine the liver, lung, and heart in a large pot over medium heat; add the bay leaves, vinegar, and water. Season with salt and pepper. Bring the mixture to a simmer and cook for 5 minutes.
Meanwhile, heat the olive oil in a large saucepan over medium heat; cook the onion and garlic in the hot oil until fragrant, about 5 minutes. Stir the tomatoes into the mixture and simmer 5 minutes. Pour the pork liver mixture from the pot into the saucepan; cook and stir together for 5 minutes more. Serve hot.