Cut the beef heart into bite-sized pieces. Dice the beef liver into bite-sized pieces as well.

Roughly cut 2 tomatoes and slice the 2 large onions into strips.

Peel and chop 1 garlic clove and finely grate about 10 g ginger.

Wash the green mustard greens thoroughly and cut them into smaller pieces.

Cut the remaining 2 tomatoes. Peel and crush the remaining 3 garlic cloves by hand. Finely grate the remaining 30 g ginger.

Heat the oil in a large pot or Dutch oven.

Add the roughly cut tomatoes (the first 2), onions, chopped garlic (1 clove), and grated ginger (10 g) to the pot. Sauté everything until the onions are translucent and the flavors develop.

Add the diced beef heart and sauté it briefly until lightly browned on all sides.

Deglaze with the red wine and let it reduce briefly.

Pour in 2 liters of water. Bring the ragout to a boil, then reduce the heat to medium and let it simmer with the lid closed for about 2-3 hours. Check the water level periodically and add the remaining 1 liter of water if needed, so the heart is always covered.

After about 3 hours or when the beef heart is nice and tender (try a piece), add the diced beef liver, the remaining grated ginger (30 g), the crushed garlic (3 cloves), and the paprika powder.

Stir everything well and let it simmer with the lid on for another 10 minutes.

Add the cut green mustard greens and the remaining tomatoes. Don't mix them in yet, just place them on top of the ragout. Cover the pot again and let everything cook for another 10 minutes.

Turn off the stove. Stir everything well so that the mustard greens and tomatoes mix with the ragout. Season the ragout with salt and adjust seasoning to your liking.

Serve the beef heart and liver ragout hot. Fluffy Basmati rice or creamy mashed potatoes pair perfectly with it.

Enjoy your meal!