📝 About This Recipe
A rustic masterpiece of the Greek countryside, Gardouba is a celebrated 'meze' that honors the tradition of nose-to-tail eating. This dish features tender lamb pluck and intestines slow-braised in a vibrant 'ladolemono' sauce, resulting in a rich, melt-in-your-mouth texture infused with wild oregano and garlic. It is a bold, aromatic delicacy that captures the soulful essence of Greek Easter feasts and mountain village tavernas.
🥗 Ingredients
The Meat
- 800 grams Lamb Pluck (A mix of liver, lungs, heart, and sweetbreads; thoroughly cleaned and cut into 2-inch chunks)
- 500 grams Lamb Intestines (Thoroughly washed with water and lemon juice, then cut into long strips)
- 1/2 cup Lemon Juice (For cleaning the offal)
The Braise
- 1/2 cup Extra Virgin Olive Oil (Use high-quality Greek oil for best flavor)
- 2 medium Red Onion (Finely diced)
- 4 pieces Garlic Cloves (Minced)
- 150 ml Dry White Wine (Such as Assyrtiko or Moschofilero)
- 2 cups Hot Water or Lamb Stock (As needed to cover the meat)
- 2 tablespoons Dried Greek Oregano (Rubbed between palms to release oils)
- 2 pieces Bay Leaves (Whole)
- 1 teaspoon Sea Salt (To taste)
- 1/2 teaspoon Black Pepper (Freshly ground)
The Finish
- 2 tablespoons Fresh Lemon Juice (Added at the very end)
- 1/4 cup Fresh Parsley (Finely chopped for garnish)
👨🍳 Instructions
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1
Begin by cleaning the intestines meticulously. Run water through them several times and soak in a bowl with water and half a cup of lemon juice for 20 minutes to neutralize odors.
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2
Blanch the lamb pluck (liver, lungs, heart) in a pot of boiling water for 5 minutes. This firms the meat and removes impurities. Drain and set aside to cool slightly.
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3
Cut the blanched pluck into uniform 2-inch pieces. If using the intestines to wrap the meat (traditional style), wrap strips of intestine tightly around small bundles of the mixed pluck to form small logs, or simply cut the intestines into 3-inch segments if braising loose.
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4
In a deep, heavy-bottomed pot or Dutch oven, heat the extra virgin olive oil over medium-high heat until shimmering.
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5
Add the meat pieces to the pot. Sear them in batches if necessary, turning frequently until they develop a golden-brown crust on all sides. This should take about 8-10 minutes.
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6
Reduce heat to medium and add the diced red onions. Sauté for 5 minutes until translucent and soft.
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7
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to let the garlic burn.
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8
Deglaze the pot with the white wine, scraping the bottom with a wooden spoon to release all the flavorful browned bits (the 'fond').
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9
Add the bay leaves, half of the oregano, salt, and pepper. Pour in the hot water or stock until the meat is three-quarters submerged.
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10
Bring the liquid to a gentle boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 60 to 70 minutes.
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11
Check the pot occasionally; the meat should be very tender and the sauce should have thickened into a silky emulsion. If it is too watery, simmer uncovered for the last 10 minutes.
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12
Once the meat is tender, stir in the remaining tablespoon of oregano and the fresh lemon juice. Taste and adjust seasoning with more salt or pepper if needed.
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13
Remove from heat and let the dish rest for 5 minutes to allow the flavors to settle. Garnish generously with fresh parsley before serving.
💡 Chef's Tips
Meticulous cleaning of the intestines is the secret to a clean-tasting dish; use a knitting needle or a thin straw to turn them inside out if you prefer an extra-thorough clean. Don't skip the blanching step for the pluck, as it ensures the final sauce remains clear and golden rather than muddy. If the sauce hasn't thickened enough by the end, whisk a teaspoon of cornstarch with a little cold water and stir it in for 2 minutes. For a more intense flavor, prepare the dish a day in advance; the flavors of the offal and oregano deepen beautifully overnight.
🍽️ Serving Suggestions
Serve alongside thick slices of crusty sourdough bread to soak up the lemon-olive oil sauce. Pair with a crisp, acidic Greek white wine like a Santorini Assyrtiko to cut through the richness of the offal. Accompany with a side of oven-roasted lemon potatoes or a simple Horiatiki (Greek Village) salad. A dollop of thick Greek yogurt on the side provides a cooling contrast to the savory herbs.