Bofes O Asadura De Vaca
"Beef Or Cow Offal"
From the treasured pages of La Cosina en el Bolsillo No. 1
Written by Antonio Vanegas Arroyo
Bofes O Asadura De Vaca
"Se pone a desangrar en agua tibia, se corta en pedazos que se dejan enfriar y escurrir, y se pone una cazuela con mantequilla o manteca despolvoreándoles harina. Se voltean y menean con frecuencia, se humedecen con agua o caldo, y se sazonan añadiéndose un manojito de yerbas aromáticas. Estando cocidos se les echa una liga de yemas de huevo y tantito vinagre. Se le puede poner gitomate picado, cebolla, ajo y perejil."
English Translation
"Soak it to remove the blood in warm water, cut it into pieces which are left to cool and drain, then put them in a pan with butter or lard and sprinkle with flour. Turn and stir them frequently, moisten with water or broth, and season by adding a bunch of aromatic herbs. Once cooked, add a mixture of egg yolks and a little vinegar. You can also add chopped tomato, onion, garlic, and parsley."
Note on the Original Text
This recipe uses a practical, imperative style—directing the cook in a series of actions rather than listing ingredients upfront. Standardized measures are absent; instead, portions are indicated informally (such as 'manojito' for a bundle of herbs, or 'tantito' for just a little dash). Terms like 'gitomate' represent older or regional spellings/expression for 'jitomate' (tomato), and 'asadura' refers to a mix of animal offal. The recipe expects knowledge of basic kitchen processes (soaking, browning, binding sauces) common in early 20th-century Mexican homes.
Title
La Cosina en el Bolsillo No. 1 (1913)
You can also click the book image above to peruse the original tome
Writer
Antonio Vanegas Arroyo
Era
1913
Publisher
Unknown
Background
A delightful entry from the famed 'Cocina en el bolsillo' series, this charming 1913 volume artfully tucks a world of recipes into your pocket—ready to inspire delicious adventures at every turn!
Kindly made available by
University of Texas at San Antonio
This recipe hails from 'La Cosina en el Bolsillo No. 1', first published in Mexico in 1913 by Antonio Vanegas Arroyo—a prolific printer known for populist cookery pamphlets. The early 20th century in Mexico was a time of great upheaval and resourcefulness; cookbooks like this served urban and rural cooks alike, often highlighting economical cuts like offal, made palatable through careful soaking, gentle cooking, and robust aromatics. Recipes in this little book offered concise, pocket-sized guidance, reflecting both Hispanic and indigenous influences and using local ingredients and utensils. It embodies the creativity and thrift typical of the Mexican kitchen during and after the Revolution.
At the time, cooks would use sturdy cazuelas (earthenware or clay pots), wooden spatulas for stirring, simple kitchen knives for draining and dicing the offal, and hand-beaten saucepans for making the final egg-vinegar binder. Heat came from wood or charcoal stoves. Fine sieves, mortar and pestle, and hand-whisked eggs were common kitchen implements. Measuring was done by eye and experience, as was seasoning; most home cooks worked by the look and feel of the ingredients rather than by strict measurement.
Prep Time
25 mins
Cook Time
45 mins
Servings
4
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1¾ lb beef lung, heart, or mixed offal (substitute with beef liver if unavailable)
- 2 oz butter or beef lard
- 2 tablespoons wheat flour (about ½ oz)
- 1 cup beef stock or water
- 1 bouquet garni (bay leaf, thyme, marjoram, oregano, as available)
- 2 egg yolks
- 1 tablespoon vinegar (about ½ fl oz, preferably wine or cider vinegar)
- Optional: 7 oz tomatoes (substitute canned if fresh not available)
- Optional: 1 medium onion (about 4¼ oz)
- Optional: 2 garlic cloves
- Optional: 1 tablespoon fresh parsley
Instructions
- To prepare 'Bofes o Asadura de Vaca' (Beef Lung or Offal Stew) in a modern kitchen, start by soaking about 1¾ pounds of beef lung (or a mix of beef offal such as heart and liver, if lung is unavailable) in warm water to draw out the blood.
- Cut the offal into ¾–1 inch cubes, and let them cool and drain thoroughly.
- In a large skillet or pot, melt 2 ounces of butter (or beef lard if you'd like a more traditional touch).
- Dust the offal pieces lightly with 2 tablespoons of flour, then add them to the pan.
- Sauté gently, stirring and turning the pieces frequently to achieve a light browning without burning.
- Gradually moisten with about 1 cup of beef stock or water to create a sauce, seasoning with a tied bundle of fresh aromatic herbs like bay leaf, thyme, and marjoram.
- Allow the mixture to simmer on low until the offal is tender (about 45 minutes).
- In a separate bowl, beat 2 egg yolks and mix with 1 tablespoon of vinegar.
- When the offal is cooked, stir this mixture into the sauce to bind and thicken it (off heat, to avoid curdling).
- Optional: For a richer flavor base, sauté 1 diced onion, 2 cloves of chopped garlic, 1 tablespoon parsley, and 7 ounces diced tomato before adding the offal.
Estimated Calories
420 per serving
Cooking Estimates
Preparing the offal takes some time, including soaking and cutting. Cooking is mostly hands-off while the stew simmers. The estimated calories are for one serving, assuming the recipe serves four people.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
Join the Discussion
Rate This Recipe
Den Bockfisch In Einer Fleisch Suppen Zu Kochen
This recipe hails from a German manuscript cookbook compiled in 1696, a time whe...
Ein Recht Guts Latwerg
This recipe hails from a late 17th-century German manuscript, a comprehensive co...
Einen Schweinß Kopf Zu Kochen
This recipe hails from the 'Koch Puech', a lavish and encyclopedic German cookbo...
Krebse Zu Kochen
This recipe hails from a 1696 anonymous German manuscript, ‘Koch Puech,’ a time ...
Browse our complete collection of time-honored recipes