Italian Giblet Stew with White Beans

Frank Bordoni gets adventurous with a thrifty giblet stew topped with dry-cured horse meat - one for the adventurous cook...
By Frank Bordoni
Italian Giblet Stew with White Beans
  • Rating:
  • Effort: easy


  • 4-6 sets of duck giblets, or goose giblets
  • 1 x 250 g pork belly, or gammon ham
  • 700 ml water
  • 200 g dried white Italian beans, soaked overnight in cold water
  • 2 onions, onions
  • 1 tbsp chopped marjoram
  • 1/2 tbsp chopped thyme
  • 2 bay leaves
  • 2 cloves garlic, crushed
  • 6 tomatoes, chopped
  • 1 tbsp olive oil

For the garnish

  • flat leaf parsley
  • shredded dry-cured horsemeat
  • crusty bread, to serve


1. Clean, and put the giblets into a stew pan. Reserve the livers and keep on one side. Add the pork to the pan and pour over the water.

2. Bring to the boil, skim away any impurities and simmer for 1 minute. Strain, and reserve the cooking liquor. Leave the pork and giblets to cool before cutting into 2 cm pieces.

3. Drain the soaked beans and place in a large casserole or stew pan. Cover with the reserved cooking liquor. Add the onion, herbs and garlic, and bring to the boil. Simmer for 1 hour, until the beans are just tender, but still have bite.

4. Add the chopped pork and giblets, along with the tomatoes. Cook for a further hour, making sure that the beans are always kept covered with liquid - top-up if necessary.

5. Heat the oil in a frying pan and quickly fry the livers for 2-3 minutes, stirring all the time.

6. To serve, place a generous helping of giblet and bean stew in a bowl. Top with the liver and scatter with chopped parsley

7. Finish with a scattering of shredded dry-cured horsemeat and accompany with crusty bread.

Rate This Recipe