The stomachs belong to category II offal. They can be used as an independent dish or used as a natural shell for brawn - they contain a lot of collagen and elastin.
The stomachs of animals and birds are used for food. Chicken navels are a complete source of protein and contain no fat at all. They are recommended for those who are on a diet or are overweight. Many original and delicious dishes can be prepared from chicken stomachs. They are fried, baked, stewed with vegetables, added to salads, prepared with pilaf, stews, stuffed with poultry or pancakes.
Before cooking, the navels must be cleaned - remove the film from the inside (in the event that you bought unclean stomachs), rinse well and soak for a while in water. Regardless of what kind of dish you cook, pre-boil the stomachs. The finished product can be fried, twisted into minced meat, used as a filling for pies.
A simple appetizer from the ventricles with onions is very tasty. When choosing stomachs for this dish, pay attention to their freshness - they should be firm, slightly moist, and exude a pleasant sweetish smell.
Beef and veal offal are nutritious and tasty. The stomachs are boiled and used in salads, for making rolls. More often, a part of the beef stomach is used for food - the tripe, it has a specific taste and aroma. The tripe is boiled for a long time until the smell goes away, so it is advisable to acquire calf stomachs, they do not have such a pronounced aroma. The first water, after it boils, is drained, the offal is poured with clean cold water and put on fire. Bay leaves, black peppercorns are added to the broth, you can put a head of onion. The boiled tripe is cut into pieces, fried with an onion, and rich soups are prepared from it, for example, the famous Armenian khash.
Armenian khash - rich fat soup with garlic dressing - is a special dish, many wonderful properties are attributed to it, one of which is the removal of hangover syndrome.
Due to its size, the beef stomach is not suitable for stuffing. For this purpose, it is better to use pork stomachs - they are not inferior to meat in taste. The pork stomach is a sac-shaped muscular organ. Various meat dishes are prepared from it, but more often it plays the role of an edible shell in which minced meat is laid.
Stuff the stomach with minced meat, offal, pearl barley and buckwheat porridge. The baked stuffed stomach is a festive dish and is usually served at Christmas. All Slavic peoples in their national cuisine have a dish of their stomach (kentyukha). The stomach is soaked in salt water for several hours, then it is doused with boiling water, cleaned of the inner mucous membrane, washed thoroughly again, the inner fat that is on the walls of the stomach is removed and stuffed with filling.
It must be filled loosely, during the heat treatment it shrinks and may burst. The hole is sewn up with threads, the prepared product is first boiled until half cooked, then baked in the oven, pouring with fat to form a golden brown crust. You can, of course, put it in the oven right away, but then you need to bake it for a long time, 1, 5-2 hours at a temperature of 180 ° C.
