Goat Soup

1. 1

   1 day before cooking, cut the goat offal into very small pieces and marinate in vinegar and bay leaves.

2. 2

   Fry the onion and minced garlic in the lard and olive oil. Once it starts to brown, add the tomato paste and stir.

3. 3

   Add the goat offal to the pan.

4. 4

   Let simmer, adding water gradually.

5. 5

   After well cooked, add the cooked goat blood and as much water is needed for the soup.

6. 6

   Season with salt, pepper and cumin to taste.

7. 7

   When all is well cooked, immediately before turning off the heat, pour in the vinegar.

8. 8

   Serve the soup hot, with thin slices of Alentejo bread and orange slices.

No additional tips available.