Entrails dishes not often appear on a table. It is all about features of preparation of this offal. But despite complexity of preprocessing, entrails are a basis of many national dishes. So, the Central Asian Koreans from it prepare хе, Poles - handsprings in a Warsaw way. The mutton or veal entrails cooked with oat flour and plentifully seasoned with onions and pepper – a national Scottish dish. Having learned to process entrails and to cook dishes from it, you diversify the table with tasty and cheap dishes.
It is required to you
- entrails;
- weak solution of vinegar or potassium permanganate;
- salt;
- water;
- 1 bulb;
- bay leaf;
- black pepper peas;
- 50 g of a desi;
- 3 garlic gloves;
- 2-3 tablespoons of tomato paste;
- 5 glasses of water.
Instruction
1. Turn out entrails inside outside. Carefully clean from an internal film (mucous membrane of a stomach). Cut off all fat from entrails, for cooking don't use. Wash out the peeled entrails in a large amount of flowing water.
2. Wet the peeled entrails in weak solution of vinegar (2-3%) or in light pink solution of potassium permanganate for 2-3 hours for removal of a specific smell. Wash out entrails in water.
3. Grate entrails with table salt and leave for 30 minutes. Properly wash out. Now entrails are ready to further preparation.
4. Put the prepared entrails in a pan, fill in with water and put on strong fire.
5. As soon as water begins to boil, remove a pan from fire. Drain water.
6. Fill in entrails with cold water. Bring it to the boil, reduce fire, scum from a water surface.
7. You cook entrails on slow fire 4 hours.
8. In 30 minutes prior to the end of cooking add the whole bulb, bay leaf, bell pepper to a pan. Salt entrails to taste.
9. Lay out the boiled entrails on a plate, cool, cut on small pieces.
10. In a frying pan kindle 50 grams of a desi.
11. Put the cut entrails on a frying pan, fry, stirring slowly, 10-15 minutes.
12. Add to entrails of 3 crushed garlic gloves, season with a black sprinkling pepper to taste.
13. Put 2-3 tablespoons of tomato paste in the fried entrails. Fill in frying pan contents 0.5 glasses of hot water. You extinguish a dish of 5 more minutes on slow fire.
14. As a garnish for stewed entrails make mashed potatoes, rice, buckwheat, pasta. Bon appetit!