350 g liver 200 g kidneys 2 large onions 1 litre oxtail soup (packet or tinned) large handful prunes seasoned flour 50 ml balsamic vinegar 100 ml dry sherry splash Angostura bitters
Simmer prunes in water to cover until soft. Stone if necessary, rub flesh through wire sieve. Retain simmering water.
Prep and cube meats. Tumble in seasoned flour. Fry gently in a little oil until browned.
Coarse-chop onions. Fry until just golden.
Add everything to the soup in a coverable pan. Simmer gently for a couple of hours, until the meats are very tender.