Soak the hearts in cold water for at least 1 hour (possibly change the water in between). Then put the hearts in a saucepan, fill up with cold water, bring to a boil and simmer gently for about 10 minutes.
Cut the carrots, celery and leek into large pieces. Peel the onion, cut it crosswise and lard it with the cloves. In a large saucepan, bring the water, the prepared vegetables, the vinegar and the spices to a boil.
Remove the hearts from the boiling water (rinse with warm water if necessary) and add to the vegetable stock and simmer gently for about 1 hour. Remove the vegetable stock from the heat and then let the hearts infuse in the stock overnight.
On the following day, lift the hearts out of the brew, free from fat and veins and cut into fine strips. Strain and reheat the brew.
Dissolve the sauce gingerbread in a small bowl with a little warm brew. Make a dark roux with butter and flour. Slowly stir in about 500ml of the warmed brew so that no lumps are formed. Bring to the boil and stir in the dissolved gingerbread sauce. Let it simmer for 10 minutes (stir in a little brew if necessary), then season with salt, pepper and vinegar (it should be slightly sour). Now add the chopped hearts and let them steep for another 15 minutes.
Traditionally bread dumplings are served with it, but in our region it is more of a mashed potato (puree).
Explanation: The preparation may sound a bit cumbersome at first glance. If you like, you can do without the 10-minute precooking and start straight away with the vegetable stock. Even if it is a “poor people`s meal”, my mother always attached great importance to this type of preparation. I`ll keep it that way, the effort has always been worth it so far.
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