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Stew with pipettes and hearts

Stew with pipettes and hearts

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I washed and cleaned the pipettes and the hearts well ... I cut them and put the blood in them to get out of the water.

I cut the onion and the larger pepper, then I put them in the hot oil and I hardened them a little ... not very long until the onion became glassy, ​​I seasoned them with salt and pepper.

I then added the pipettes and hearts ... and let them harden until they changed color. I also added the finely sliced ​​garlic. I also put water and let it boil over low heat. When the pipettes and hearts were cooked, I added tomato paste, dill, thyme and marjoram.

I let it boil for a few more minutes.

I served with mashed potatoes.

Stew of pipettes and hearts

I admit that I like polenta and stew, only with that I grew up & # 8230 I remember that when I was little it was very difficult for my grandmother to share a heart, a pipette and a chicken liver with some grandchildren :)), of course when she is It's about chicken and one is good, the sauce matters :) So in memory of my childhood (and not only) I made this absolutely delicious stew. The recipe is not a special one, only you know what is traditional we love it :)

Stew of pipettes and hearts

  • 600g (a casserole) pipote and chicken hearts
  • 2 large onions
  • 1 tablespoon sweet paprika
  • 250 ml broth or mashed tomatoes
  • salt pepper
  • 1 tablespoon flour (optional)
  • oil

Finely chop the onion and fry in oil in a saucepan with a lid until it softens and becomes glassy (add a little water so that it doesn't fry too much). Add the paprika, mix a few times and then put the washed entrails. Stir until they turn slightly white (see photo). Cover with water, add salt, broth and if you have 1 tablespoon pepper paste.

Bring to a boil over low heat. When cooked, mix the flour separately with a little water and pour into the pot, stirring constantly. Let it boil for a few more minutes. It goes well with salt and pepper. Serve with chopped green parsley on top, polenta and pickles.

It is not mandatory to use flour in sauce, you can let it drop, also if you make stew in the summer season you can use fresh tomatoes.

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Heart and pepper stew with cream and garlic

Many try, few succeed - the food of hearts and pipettes is the endurance test of any housewife. I admit, I walked around them for a long time, remembering with horror the moment of cleaning and skinning, of which only a handful of meat remained. But, as he was skilled, the years passed, and the experience gained after the culinary failures brought me to this stage of life, in which I, anti-talent in the kitchen, tell you how to cook the best stew of hearts and pipettes. chicken.

And not anyway, but boiled for 2 and a half hours in its own juice, in wine, then in the sauce formed with bay leaves, and drained at the end with a delicious sauce of cream, garlic and greens.

I recommend you try the recipe on a weekend, because it takes some time and plenty of garlic is not exactly friendly with socializing.

Here are the ingredients and how to prepare a dish of fragrant and tender hearts and peppers to melt in your mouth!

Preparation time: 15 minutes

Cooking time: 2.5 hours


  • 800 grams of hearts and pipettes
  • 200 ml of semi-sweet or semi-dry wine, white or pink
  • 2 white onions
  • 50 grams of butter
  • 4-5 bay leaves
  • 300 ml of water
  • 200 ml cooking cream 30% fat (or 15%, if you are bad with cholesterol)
  • a yolk
  • half a bunch of dill
  • half a bunch of parsley
  • salt, white pepper - to taste
  • 8 cloves of garlic

Method of preparation:

Wash the pipettes and hearts thoroughly - in the end, make sure you rinse them well so that no traces of blood remain. Cut the pipettes into small pieces and cut the hearts in half lengthwise.

DO NOT remove the hard skin of the pipettes! At first glance, it looks inedible, but as it boils, it will become soft. If you butcher the pipettes in the same way, trying to get only the meat, you waste a lot of them and it's a shame. Plus you're unnecessarily struggling to do that for a good few minutes.

Once thoroughly washed and cut, the organs are placed on an absorbent napkin (even 3-4).

Meanwhile, cut the onion - julienne or diced, as you like. Melt the butter in a double-walled pot.

Add the onion to the melted butter, salt to taste and let it soften over medium heat, stirring occasionally.

When the onion is ready, add the hearts and pipettes to the pot, mix well and let it simmer. The organs will leave a lot of water. I left them on the fire for about 30 minutes, until almost all the liquid evaporated. But be careful, mix well all this time.

Quench with 200 ml of wine, mix well and wait for the liquid to evaporate again, about 30 minutes.

When the liquid remains about a finger and all the contents are bubbling, it's time to add water - I put 2 cups of hot water. Put the bay leaves, then turn the heat to low, leave the pot half-covered and wait… At least an hour and a half. All the while, mix well.

Meanwhile, break an egg into a bowl, separate the yolk and mix it with the liquid cream. Press the garlic and add it to the cream sauce. You can add greens - dill and parsley - either now, in the sauce, or after you turn off the heat. I chose the first option.

After an hour and a half, check a piece of heart and a piece of pipot if they are soft and add more water during cooking if they are not well cooked. At the end, increase the heat, add the mixture of cream, garlic, egg yolk and greens. Season with salt and pepper, mix well and bring to a boil, then turn off the heat.

The dish can also be prepared with tomato sauce, but not long ago I enjoyed a generous portion of marinated meatballs - which you can see here - so I preferred to try the cream version. It best fits a polenta.

I wish you good luck and I can't wait to find out how you cook this dish!

If you like it, share it with your friends!


700g pipote
250g bacon
2 onions
8 medium carnations
4 carrots
200ml broth
3 tablespoons sour cream
100g melted cheese
1 tablespoon vegetable optional
Salt and pepper to taste
Chilly optional
Fresh dill
Frying oil

Method of preparation:
We clean the carrots, wash them and cut them into rounds.

Peel the potatoes, wash them and cut them into cubes.

Put water in a saucepan, add a pinch of salt and boil the carrot slices. Let it boil for 15 minutes, then add the diced potatoes to the pan. Let everything boil for another 25-30 minutes.

After they have boiled, take out the carrots and potatoes in a strainer and let them drain.

We clean the onion, cut it into small pieces and put it to harden, in a pan, with oil.

Cut the bacon into slices and fry it in another pan with a little oil. Let it take on a light brown color.

After both the onion and the bacon have hardened, we put them in a strainer to drain the excess oil.

We clean and wash the pipettes, then let them drain a little in a strainer.

In a larger saucepan, put oil, add the pipettes and leave them to harden a little. Season with 1 tablespoon vegeta, salt, pepper, chilly (optional) to taste, add a little water to cover them and let them boil.

After 15 minutes, add the bacon and onion & # 8211 pre-cooked -, the broth and add more water. Let everything boil until the pipettes are almost ready.

Towards the end, we add the potatoes and carrots cooked beforehand, we add more water, enough to cover them in case it is needed.

Add melted cheese.

Add the sour cream, which we can dissolve before putting it in the pan with a little stew juice and let it boil for a few more minutes.

At the end, add the finely chopped dill and mix until incorporated into the stew. This stew recipe is a delight. Try it and you will not regret it.

First we clean the hearts and the pipettes. I cut them in half and clean them well. I wash them with cold water. Same with the livers, then I put them in enough milk to cover them. Finely chop the onion. I use the food processor and it goes super fast.

In a double-bottomed pot, put the onion to harden together with 75 ml of oil. Leave it on medium heat until it becomes transparent and softens. It takes about 10 minutes. Add salt and pepper. Then the tomato paste. Add the wine and leave for 2 minutes until the liquid evaporates.
We add hearts and pipettes, we pour water, I put hot water, so they are done faster.

Let them simmer for about 1 hour - 1 hour and a half, with a lid. If necessary, add more water. Then add the drained liver. Now let it boil without a lid. In about 20 minutes the livers are done. In the end we must have a delicious sauce and the pipettes must be well cooked. Add the parsley, taste and season to taste. Serve with fresh bread and pickles. Enjoy!

Method of preparation

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic

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(5 points / total votes: 60)

Dana 11 years ago - 12 August 2008 19:15

Re: Stew of pipettes and hearts with pasta

I will try this recipe too, it looks good and is easy to make.

Raluca 11 years ago - 19 August 2008 17:32

Re: Stew of pipote and hearts with pasta

I also made the recipe and I want you to say that it's super good ... it's worth a try

Ioana 11 years ago - 19 August 2008 19:02

Re: Stew of pipote and hearts with pasta

I'm glad you liked it, I'll tell my mother that her recipe is successful

Patricia 11 years ago - 19 August 2008 23:12

Re: Stew of pipettes and hearts with pasta

I did it too and it was deadly. thanks for the recipe.

Ioana 11 years ago - 20 August 2008 08:59

Re: Stew of pipote and hearts with pasta

he he, it's obvious that I still have to take a tour of my mother
with great pleasure patricia and may you be well!

Marian 11 years ago - 8 December 2008 12:07

Re: Stew of pipote and hearts with pasta

It's super good, thank you for the recipe

Ioana 11 years ago - 8 December 2008 12:16

Re: Stew of pipote and hearts with pasta

anonymous cook 11 years ago - 20 December 2008 17:19

Re: Stew of pipote and hearts with pasta

I did it too, but I skipped the hardening in a little oil, and I added carrots and garlic. In the end I skipped the pasta, but it was great.
What other ingredients can be added to this combination?

Ioana 11 years ago - 20 December 2008 17:35

Re: Stew of pipote and hearts with pasta

go with tomatoes in summer or with a little tomato sauce / broth in winter, especially if you put garlic as you did. it will come out with more sauce and you can serve it with polenta or mashed potatoes

anonymous chef 11 years ago - 20 December 2008 19:11

Re: Stew of pipettes and hearts with pasta

Mmmmmm mmda, I like the way it sounds. It's clear, next time the pipettes land on the polenta.
Now I sit and wonder, should I put some cream in the pipettes, or some layers of cheese in the polenta. Hmmm. hard decision.

Ioana 11 years ago - December 20, 2008 19:20

Re: Stew of pipote and hearts with pasta

maybe a little sour cream in the sauce if you really want to. but I wouldn't put anything else
if you want polenta with cheese, make a ciulama of pipote and hearts next to it

elena 10 years ago - 5 May 2009 13:45

Re: Stew of pipettes and hearts with pasta

super ca cai gustoasa, hmmmmm buenisima

silvia 10 years ago - 11 May 2009 17:34

Re: Stew of pipettes and hearts with pasta

mmmmmm yes I like how it sounds but what do pipettes have to do with hearts?

Inna 10 years ago - June 3, 2009 11:23 AM

Re: Stew of pipote and hearts with pasta

for today I have already made the menu, but tomorrow I will definitely make this recipe! thanks

Nenea Daniel 10 years ago - July 7, 2009 10:40

Re: Stew of pipettes and hearts with pasta

you can also put carrot slices

ramisimion 10 years ago - 3 August 2009 10:27

Re: Stew of pipote and hearts with pasta

I prepared pipettes and hearts with tricolor feathers, they were delicious. I haven't used commercial vegetables for some time and I noticed that the food tastes different, is more fragrant and differs from one recipe to another. I will try to prepare homemade vegetables.

Ioana 10 years ago - 3 August 2009 10:45

Re: Stew of pipettes and hearts with pasta

you can make the classic vegetable according to the recipe here: [link], but I also liked to experiment with this combination of greens [link]. I used these ground greens for this stew and it was millions.

ramisimion 10 years ago - 3 August 2009 15:29

Re: Stew of pipettes and hearts with pasta

very interesting these recipes. how do you think I can prepare homemade vegeta if I don't have a vegetable dryer?

Ioana 10 years ago - 3 August 2009 16:24

Re: Stew of pipote and hearts with pasta

like the tomatoes I made in the oven, put them on the minimum temperature and leave until they are dry.
put the vegetables (carrot, celery, parsley root, etc.) on a grater and place them in a thin layer in the oven tray until they are dry. cut the onion and garlic into rounds and burn them in the oven. the greens dry out in this heat even outside in a few days. put the hanging ties upside down in a sunny place until they are dry, then you can finely chop them to put them in the vegeta.
and others that you can't find in our country (like oregano) you buy ready-made in a sachet and add them.

ramisimion 10 years ago - 3 August 2009 17:13

Re: Stew of pipote and hearts with pasta

thanks for the advice, i will go to the market these days to buy everything i need. after I have them all, I will prepare my own vegetable. simple and healthy!

Flory 10 years ago - November 29, 2009 02:41

Re: Stew of pipote and hearts with pasta

This recipe is good and quite easy. I made it with colorful vegetable pasta and it looks good. At first I was scared that the sauce was too watery, but after I mixed it with the pasta, it soaked in them and came out as it should, I think. Anyway, my family liked it, even my husband who at first was skeptical that heard of pasta mixed with pipote. honestly, I haven't heard of this combination either! but the result is good!

mariana 10 years ago - 14 December 2009 15:41

Re: Stew of pipote and hearts with pasta

My husband and I really like pasta. We always invent something new. The last one was with baked goodies and pancetta. This one with pipote I didn't expect it to come out so good. congratulations! keep it up!

Szocs Izabella 10 years ago - 12 January 2010 21:41

Re: Stew of pipettes and hearts with pasta

Very good, I also made it and it turned out very tasty

elena 10 years ago - 14 January 2010 13:46

Re: Stew of pipote and hearts with pasta

very good, but I put chicken breast, cut into cubes

Angela Vemma 7 years ago - 9 January 2013 16:57

Re: Stew of pipote and hearts with pasta

andreea 7 years ago - 30 January 2013 17:01

Re: Stew of pipote and hearts with pasta

basil 5 years ago - 6 May 2014 13:45

Re: Stew of pipote and hearts with pasta

If I put mushrooms, was I wrong? I really liked it

Ioana 5 years ago - May 6, 2014 14:00

Re: Stew of pipote and hearts with pasta

then it is clear that you were not wrong

Cathy 5 years ago - 24 June 2014 13:57

Re: Stew of pipote and hearts with pasta

We are really looking for a new recipe for pipettes and one for pasta, this is ideal because it combines them.

Zoe Radu 5 years ago - 24 June 2014 18:14

Re: Stew of pipote and hearts with pasta

Yes. a very tasty food!

Ana 5 years ago - June 29, 2014 12:55 PM

Re: Stew of pipettes and hearts with pasta

I think it's delicious, I'll do it too, but I also really like the presentation vessel, is it also from my mother? or can we find something to buy somewhere? thanks a lot!

Ioana 5 years ago - 30 June 2014 08:31

Re: Stew of pipote and hearts with pasta

Ana, the ship is from my grandmother. I have no idea where he got it, probably from the shop in the village

anonymous 5 years ago - 15 September 2014 23:12

Re: Stew of pipote and hearts with pasta

I like this site so much.

Ioana 5 years ago - 16 September 2014 09:49

Re: Stew of pipote and hearts with pasta

thanks for appreciation

Ioana 4 years ago - January 3, 2016 11:17 PM

Re: Stew of pipote and hearts with pasta

Very good recipe I am only 16 years old and I didn't know how to cook at all because my mother left me she left home and so from the recipes I learned to cook thanks

doru 2 years ago - 11 June 2017 16:36

Re: Stew of pipote and hearts with pasta

I was thinking, give me a recipe, something like this, so that the firbipipottele can do a low-key thing, it's simple, you know how to make belly soup, it was something the same because the chicken's stomach was hard to sit on, yes, thank you anyway,

How to make pipette stew and chicken hearts - How to prepare

We will start by passing the organs through several cold waters, then draining them of water in a strainer. It is important to make sure that the pipettes are very well cleaned of the thick membrane inside them.

Then we will clean the white onions and chop them finely. In a pan we will add the sunflower oil and a little salt and we will harden the onions until they soften a little and will acquire a slightly translucent color. Be careful not to burn yourself.

We will wash and clean the pepper, which we will then chop into cubes and add it to the pan with hardened onions. We'll harden it for a few minutes, until it softens. After that, it's time to add the chicken breasts and hearts and season the whole mixture with salt and pepper to our tastes and preferences.

We will let the organs a little on the fire, so that they also catch the delicious taste and aroma of the hardened onion, then we will extinguish the composition by adding two large cups of water, necessarily warm, not cold. Now, we will add the paprika. I do not advise you to add it before because it will burn and get a bitter taste.

Also, I do not advise you to add tomatoes, whether they are fresh, broth (homemade or bought) or canned because the pipettes and hearts will become very hard and difficult to serve.

How much does stew of pipote and chicken hearts boil?

Our stew needs enough liquid to boil, so we add the two cups of hot water. Then, partially cover the pan with a lid and turn the heat to medium. It will take about an hour and a half for our stew to boil, during which time it will be necessary to check if the liquid has dropped from the pan and to add more water, but also to mix occasionally in the composition so that it does not stick to the walls of the pan.

You can use a pressure cooker to boil the mixture faster, the time will be reduced to about 45 minutes from the moment the pot starts to simmer. However, the surest way to know when this dish is ready is to taste a heart and a pipette and see if they are cooked and tender!

After this time, our stew of pipettes and chicken hearts is ready and it's time to turn off the stove. Quickly wash the fresh parsley and finely chop it and sprinkle it on top of the stew!