Debris - Cooking Cajun Variety Meats aka Cowboy Stew
Ingredients
- 2 1/2 lbs meat in whatever combination of liver, heart, kidneys, tripe, spleen, the honeycomb (la platin), brain, lungs and sweetbreads
- 1 medium onion, sliced
- 1/2 medium bell pepper, chopped
- 2 stalks celery, chopped
- 1/4 cup cooking oil
- Salt, black pepper and red pepper to taste or Season All
- 1-2 tbsp vinegar
- 1/2 cup chopped parsley (optional)
- 1/2 cup chopped green onions (optional)
Step-by-Step Instructions
- The night before you cook the dish: Slice and cut the meat to bite size. If the heart is included in the mix, remove and clean out the veins. To clean the intestines – run water through intestine until all bile is removed. Peel skin from off outside of intestines otherwise if you don’t it will be like eating rubber.
- Cut intestines into 1 inch long pieces. Cube heart into one half inch pieces. Cube liver into one half inch pieces.
- Season to taste with salt, black pepper, and red pepper or Season-All. Slice the onion, bell pepper and celery and combine with the variety meats. Add the vinegar to the mixture of the seasoned meats; mix well. Put all in a Ziploc bag and refrigerate overnight; turning every now and then.
- Using a heavy aluminum or cast iron pot, preheat the pot lightly. Pour the debris mixture into the heated pot. Over medium heat, brown the meat mixture and stir to prevent from burning.
- Basically you will be braising the meat. Once it is as brown as possible without burning, start to add minimal amounts of water; the gravy will start to form. Once your meat is as browned as you like, add enough water to make the amount of gravy you want. Cover your pot and cook until all meats are tender. Cooking times vary but range from 45 minutes to 60 minutes. If your water cooks out, just add more water. When finished, your gravy will be a light mocha brown color.
- Add the liver in the last 15 minutes and the brain in the last 5 minutes as these are delicate meats and the brain can easily fall apart.
- Some cooks add parsley and onion tops in the last ten minutes of cooking. Serve over rice. Some people add a little roux, about a tablespoon, just to thicken it. That is up to you how thick you like your gravy.
Common Problems and Solutions
Q: The organ meats have a strong, gamey flavor. How do I reduce this?
A: The overnight vinegar marinade is essential for mellowing strong flavors. Don't skip this step. You can also soak the meats in milk for a few hours before the vinegar marinade for an even milder taste.
Q: How do I properly clean the intestines/tripe?
A: Run cold water through the intestines until all bile is removed. Then peel the outer skin off completely—this is crucial or the texture will be rubbery. Some people soak tripe in salted water overnight before using.
Q: My gravy is too thin. How do I thicken it?
A: You can add a tablespoon of roux to thicken the gravy, or simply let it cook uncovered for a while longer to reduce. Some cooks also add a slurry of flour and water.
Tips and Techniques
The key to tender variety meats is low and slow cooking. Don’t rush the browning or the braising. Add the liver late (last 15 minutes) as it cooks quickly and can become tough. Brain should go in last (5 minutes) as it’s very delicate and falls apart easily.
Ingredient Substitutions
- variety meats: beef chuck roast, cubed
- vinegar marinade: buttermilk overnight marinade
- cooking oil: bacon drippings
Equipment Needed
- Heavy aluminum pot or cast iron Dutch oven
- Sharp knife for cutting meats
- Large Ziploc bags for marinating
- Wooden spoon for stirring
Historical Context
Debris cooking goes back to the earliest Cajun settlers in Louisiana. In the days before refrigeration, when a family butchered a hog or cow, the variety meats had to be cooked immediately. This practical necessity became a beloved tradition, and many older Cajuns consider debris a delicacy.
