Son-Of-A-Gun Beef Organs Stew

• 1/4 fresh beef liver (, cut in bite-size pieces)
• 1/2 fresh beef heart (, cut in bite-size pieces)
• marrow gut, cut in bite-size pieces (from 1 cow)
• cow sweetbread, cut in bite-size pieces (from 1 cow)
• beef brains, cut in bite-size pieces (from 1 cow)
• 1 cup chopped beef fat
• 1 large onion, chopped
• 1 small red pepper (chopped in small pieces)
• 2 large carrots, chopped
• 2 stalks celery, chopped
• 3 garlic cloves (optional)
• 1 tablespoon black pepper
• 1 teaspoon salt

1. Put all the ingredients except the brains in a large pot with 1 cup of water and bring to a boil.
2. Skim off foam and continue cooking until all meat is tender, two to three hours.
3. Add small amounts of water as necessary.
4. Add the brains very slowly until the gravy is thick.
5. Stir often and cook as slowly as possible from the beginning.

fresh beef, beef heart, marrow gut, cow sweetbread, beef brains, beef fat, onion, red pepper, carrots, stalks celery, garlic, black pepper, salt

Taken from www.food.com/recipe/son-of-a-gun-beef-organs-stew-21591 (may not work)