Although it is a delicacy that is intended only for real gourmets, due to the ingredients from which it is prepared, many people do not want to try it. However, this old Serbian dish, which is prepared from pork and sheep offal, is often a real delicacy at celebrations.
The most important part preparations of this dish washing and cleaning innards. Pig entrails are used intestinesliver and other internal organs, and from sheep only small intestines and liver. Of the sheep offal, only these parts are used because they require it still posta during washing and cleaning.
Sheep offal they are not often used in the diet because people have an aversion to it because of the smell and the complicated way of preparation. They are in question ruminants so the acid in the intestinal tract is different and requires a different type of processing. Anyway, the small intestine they clean themselves and prepare like pork.
Washing and preparation of ingredients
After the hoses have been washed once, they are needed upset. After that, you should be persistent and follow them in many waters. A grandmother from the vicinity of Kruševac tells us the secret of well-prepared intestines. Namely, the intestine should be washed in more water.
TIPS: How to ideally dry meat
They combine water, vinegar and baking soda. The vinegar and soda extract the smell and eventually negative ingredients. Add vinegar and change the water until the reaction and “foam” is reduced to the lowest possible level and you will be satisfied with cleanliness.
It is very important in this part that they are in the intestines completely clean. Liver it is sufficient to wash it in a couple of waters to reduce the amount of blood.
After this follows cookinglet it boil as long as possible, but take care not to overcook the mushrooms, because they are soft, it is not desirable that they fall apart. Intestines have an important role in to the structure of the dish. It is enough to boil them for 30 minutes, spill the water.
After that, let it go cool down i chop it up with scissors everything into small pieces 2 to 2.5 cm long. Of course, you can cut the offal before cooking. If you have done all the previous steps correctly, it will not be felt difference in taste between pork and sheep offal.
Ingredients
Necessary ingredients:
- Entrails
- Black onion
- Buy luk
- Leeks
- Celery root
- Parsley
- Laurel leaf
- Vegeta
- 2 deciliters of white wine
- Oil or grease
Procedure
The amount of offal is never the same, and depends on the size of the piglets or lambs. Determine the quantity according to to their needsthat is, as much as you think is necessary. Chop a couple a head of onion, 4 cloves of garlic, desired amount of leek and some celery. All that fry lightly and add offal.
Then add spices to taste. Everything is fried for 3 to 4 hours on low heat. For frying oil can be used, but the dish is tastier if fried in fat. Near the end add wine. To prevent burning, add periodically some water. The dish is ready when you get it thick brown sauceit is very important that all the spices we add permeate the dish, but that the innards are not overcooked.
Source: www.agromedia.rs
