1 pig’s brain or half ox brain, cubed, boiled, de-veined and cleaned
1 tbsp garlic, macerated
1 tbsp onions, sliced fine
1 tbsp carrot, chopped
1 1/2 tsp salt
1/2 tsp pepper
4 cup broth or rice water
2 tbsp tomato ketcup

Heat fat in saucepan and saute garlic, onion and carrots.  Add brain and season with salt and pepper.  Add broth and bring to boil.  Just before removing from heat, stir in tomato catsup.  Serves 6.