HISTORY When an animal was slaughtered, the inside organs (liver, kidneys, spleen, brain, marrow gut, etc.) were sliced and put into a large pan and sold as “debris.”  (Some of the liver was set aside to be sold separately.)  ~MizMo
  • 2 pounds beef debris, washed and chopped into small pieces
  • l/2 cup oil and l/2 cup flour for roux
  • 2 cups chopped onions
  • 1 cup chopped celery 
  • ½ cup bell pepper
  • 4 toes of garlic, minced
  • 1 can tomato paste 
  • 1 can tomato sauce
  • 1 can Ro-tel tomatoes with chilies 
  • ½ lemon, chopped, peel included
  • Chopped onion tops and parsley
  • Salt and pepper(s) to taste
PREPARATION Make dark brown roux with oil and flour, add onions and cook until onions are wilted.  Add debris and cook 15 minutes.  Add celery, bell pepper, garlic and cook 15 minutes more.  Add tomato paste, tomato sauce and Ro-tel tomatoes.  Add lemon and cook until meat is tender and sauce is thick.  Add chopped onion tops and parsley just before serving.  Serve over hot, freshly cooked rice. 

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