By-products on nutritious and useful properties are in no way inferior to meat. But unfortunately, some housewives are dismissive of such dishes, considering them tasteless and inedible. Most likely, the reason for this is the inability to cook them correctly. We will try to convince you and reveal all the subtleties of the technological process. Today we will stuff the pork stomach. The stuffed muscular organ will decorate the Christmas table.
Such an exquisite dish was revered by the ancient Slavs. It was stuffed with various cereals, minced meat, vegetables and other products. Dishes called "Vantrobianka" like to cook in Ukraine. In the Chuvash Republic, culinary specialists make "Cougar Shyurbi" - this is a national dish with spicy seasonings and melted lard.
Before cooking stuffed pork stomach, it should be degreased, remove all contents, remove the protective film and soak in warm water. Please note that during the heat treatment, the by-product is significantly reduced in size, so there should not be many fillings, otherwise the organ will simply burst. If all the recommendations are followed, you will get an exquisite meat treat, which is not a shame to serve guests.
Stuffed pork stomach: recipe with buckwheat and mushrooms
The necessary set of products: tripe, half a glass of boiled buckwheat, two hundred grams of minced meat (any), dried or frozen mushrooms (one hundred grams), two eggs, onion, two cloves of garlic, 150 ml of sour cream and spices as desired (pepper, salt). Also need threads and a food bag for baking (you can film).
Cooking process
Rinse the muscular organ of the animal, cut off the sebaceous film and put it in slightly salt water for three hours. During this time, we pass the stuffing with onions and mushrooms. When the filling has cooled, squeeze out the garlic, beat in the eggs and add seasoning. We fill the scar with the finished mixture (loose), grab the hole with the thread and transfer it to the bag. Stuffed pork stomach sent to bake for 40 minutes at 200C. Then we open the bag, pour plenty of sour cream or mayonnaise and put it in the oven again for 15 minutes. Serve chilled with pickles and herbs.
How to Stuff Pork Stomach with Other Offal
The dish is more time-consuming, but very tasty and tender. We will make it from the following components: a medium-sized pork scar, pieces of beef meat (two hundred grams), two kidneys, a tongue and a pig’s ears (1 pc.). For a sophisticated aroma, you will need fresh carrots, one onion, red and black pepper, garlic salt, and lavrushka.
Cooking technology
Pour two liters of water into a deep container, dissolve a large spoonful of salt and vinegar essence in it. Let the abomasum into the solution for three hours and the kidneys for an hour. We will remove dirt and stubble from the tongue and ears. Boil pork kidneys within an hour. We will do the same with the tongue and ears - they should be boiled in a separate bowl for about 90 minutes with spices and baked vegetables.
Remove white plaque from the tongue, cut into pieces. Ears and kidneys - straws. Cut the beef fillet into neat pieces, season with salt and pepper, combine with offal. We fill the space of the scar with this mass, then lightly “bait” it with ordinary threads and set it to boil for a couple of hours. Then the pork stomach stuffed with a paste of mayonnaise and bake for about an hour. Enjoy the culinary masterpiece!
Recipe with Potatoes and Lard
Absolutely everyone will like the traditional Scotland dish, as it consists of the usual ingredients for us: half a liter of milk, one scar, two kilograms of potatoes, onions and lard (three hundred grams). As seasoning, chopped black pepper, bay leaf and salt are used. For those who like spicy, we suggest adding chili or chilli peppers.
Instruction manual
Soak the previous recipes soak pork abomasum in salt water. Prepare the mincemeat: we’ll rub the potatoes, use the gauze to remove the excess liquid, add the lard, chopped into small pieces, the fried onions, all the spices and pour warm milk. The result is not a very dense mass, with which we will clog the stomach space. Put in the oven for two hours. Periodically water the stomach of the pork stuffed with the secreted fat to form a golden crust.
As you can see, everything is simpler than it seems. Do not be afraid to show imagination and experiment with products. An unusual dish will amaze you with its amazing aroma, juiciness and amazing taste.