Goat Soup

• goat offal I only used the liver and heart
• 2 onions
• 2 garlic cloves minced
• 1 tablespoon tomato paste
• blood Cooked goat
• 1 tablespoon lard
• 1 tablespoon olive oil
• cumin
• salt
• pepper
• Alentejo bread sliced
• water to taste
• 2 oranges sliced
• 2 tablespoons vinegar

1. 1 day before cooking, cut the goat offal into very small pieces and marinate in vinegar and bay leaves.
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. Add the goat offal to the pan.
4. Let simmer, adding water gradually.
5. After well cooked, add the cooked goat blood and as much water is needed for the soup.
6. Season with salt, pepper and cumin to taste.
7. When all is well cooked, immediately before turning off the heat, pour in the vinegar.
8. Serve the soup hot, with thin slices of Alentejo bread and orange slices.

goat offal i, onions, garlic, tomato paste, goat, lard, olive oil, cumin, salt, pepper, bread, water, oranges, vinegar

Taken from www.yummly.com/recipe/Goat-Soup-2056302 (may not work)