We treat offal, including stomachs, today as a second category dishes. It is wrong, because they have little fat and contain much more iron than other parts of the meat. It is time for the stomachs to cease to be treated as a relic of the past and permanently appeared on our tables. They can be prepared so that they are soft and delicious.
Heart stew, lung acid, liver or stomachs with onions were a permanent element of the menu of milk bars in the PRL. They also often hosted the average Kowalski on the table, treated as a “meat -like product”. The lack of supply was prompted by housewives to look for alternative solutions. The offal was not only available, but also relatively cheap. Their preparation in such a way that they are tasty and soft, in some cases required some time, hence we rarely reach for them today.
Today, we associate the offal with a specific aftertaste and that they are hard. Let the health properties of the stomachs be encouraged to return to the kitchen of the Polish People’s Republic: They contain a lot of protein with a small amount of fat, they are a valuable source of iron, zinc and B vitamins. Their regular consumption supports the nervous system and the production of red blood cells. They are also a good solution for people limiting the amount of fat in the diet.
Poultry stomachs, many people can associate as hard soles that you need to chew for a long time. This may discourage them from consuming them. However, there are several ways to get rid of this problem. First and foremost: the stomachs and all offal can be deliciously prepared, provided they are fresh. These parts of chicken meat are getting old quickly. When buying stomachs for dinner, be guided by their delicate aroma and a healthy look. Avoid the stomachs with yellow or dark discoloration.
The large number of veins and membranes decides that the stomachs are hard. Clean the product exactly from them before its processing. Then rinse the stomachs thoroughly and immerse them in cool water for two hours. The water should completely cover the meat. The last rule is common to all offal. You probably know that the fried liver should be salt only at the end. The same applies to the stomachs – The salt added too early will make them hard.
The recipe for stomachs fried with onions is very easy, contrary to appearances,. The most important here is the quality and freshness of the offal.
Ingredients:
- half kg of poultry stomachs;
- 4 onions;
- 3 bay leaves;
- 3 allspice;
- 3 pepper grains;
- Salt and pepper;
- 2 tablespoons of butter.
Preparation method:
Clean the stomachs of the lines and membranes, thoroughly rinse and Dip in cool water and leave for two hours. Thanks to this, they will be soft and you will not have to cook for a long time.
Put the soaked stomachs into the water and boil, replace the water and cook for a quarter of an hour with the bay leaf, pepper and allspice. After a quarter of an hour, the cooked stomachs drain and cool. You can cut them into smaller pieces.
Fry the chopped onion in butter, then add boiled stomachs and ¾ cup water or broth. Simmer as long as the stomachs are soft. At this time, the onion will fall apart and naturally thicken the sauce. Finally, season with salt and pepper. Serve with chopped parsley and porridge or potatoes.
Source: Terazpoczym.pl, Sazemer.pl
