Filled pork stomach
Advertisement
Although it might sound strange, this is an exquisitely tasty dish.
Ads
Ingredients:
* 1 pork stomach
* 2, 3 beef/pork other stomach for the filling itself
* 1 spoon pepper
* 1 carrot
* 3 spoons youghurt
* 1 garlic head
* 2 red sweet bellpeppers
* 2 bunches dill
* 1 spoon salt
* 1 spoon kidney lard (or any lard)
* 100 ml vinegar
* 5 onions
Preparation:
Wash the stomachs well in cold water, scald them in lots of hot water, rub out the wrinkled skin and rub them with salt, maize flour and wash with hot water. Boil the filling stomachs in 3 litres of water, 2 onions for 1 hour. Cut the stomachs, 2 onions, 2 red sweet bellpeppers, dill in small chops and mix with salt, pepper. Fill the main stomach, sew it, boil it in the previous broth, add vinegar. Boil for 2 hours.
Separately, chop 1 carrot, 1 onion and fry in some lard. Pour over the stomach and put it in the oven. Let it cook until dries out. Pour garlic, boil some more (20 minutes). In the end add some freshly chopped dill. Serve hot with garlic sauce, hot chilli, pickels.
Wash it down with some white Merlot, no more than +15 C.
(Romanian name of the dish: Burta de porc umpluta)
