Gandinga is a traditional Puerto Rican dish. It consists of a thick stew made with pork or beef organs, such as heart, liver, and kidneys. These organs are cut into chunks and marinated for 30 minutes in vinegar, lemon juice, and orange juice. They are then cooked to create a unique and distinctive flavor. 

Although the dish is often unusual or uncommon for tourists, Gandinga is appreciated by many Puerto Rican residents. This dish is not only a gastronomic delight, but also a testament to the use-based cuisine. It's a way of honoring the animal, utilizing all its parts and avoiding waste. 

The name Gandinga is a word of African origin. To say "no tener gandinga" means to have no scruples. In other words, something (scruples) is missing inside. 

Steps for preparing Gandinga

1. Wash and clean the Gandinga, which includes the heart, liver, and kidneys. During this process, the tough parts of the organs must be removed. It is recommended to cut the Gandinga into small pieces before boiling it in water. 
2. Place the heart and liver in a pot. Cover with water and bring to a boil over high heat. Drain and repeat the process. They should be tender.
3. Place the kidneys in another pot. Cover with water and boil over high heat. Drain and repeat the process. They should also be tender.
4. Set the organs aside. If they weren't cut in the first step, they should be done after boiling.
5. In a cauldron, fry ham and bacon in achiote oil until golden brown.
6. Add tomato sauce, olives, capers, bay leaf, oregano, and sofrito. Cook for 10 to 15 minutes.
7. Add water, salt, potatoes, and chopped organs. Bring to a simmer. Cover and cook for 2 hours.
8. Uncover and let it simmer over moderate heat until it thickens. 

Additional details of the Gandinga

• It is common to serve this stew with boiled green bananas, white rice with bacon, avocado and Creole pique. 
• Some recipes include the tongue as another organ. 
• Beef or pork lung was previously added, but it is very difficult to obtain these days. 
• Some supermarkets and butcher shops sell a package with all the ingredients, labeled as Gandinga.
• Some versions soak the Gandinga in milk for an hour. After soaking, it is washed with water. This should be done before boiling it. 
• For a softer texture, cook the Gandinga in a pressure cooker for approximately 30 minutes.

Here is a video of a version of how to cook Gandinga by The Modern Jíbaro and This other link includes the version of Judy's Rincón Boricua.

Photo: Cooking With The Senses

Carmen M. Pérez Velázquez