Composition / ingredients
Cooking method
This cooking recipe was taught to me by my old great-grandmother, who lived in the village all her life.She cooked in a Russian oven, so I remembered the taste for many years. But I've already perfected it. I added herbs that are sold here and now such a wonderful food has turned out.
Where to start. We take pork intestines and wash them well, first with soda, so that there is no foreign smell left, then we thoroughly rinse them under running water. Then cut and put on fire. We drain the first water. Add the lungs, liver, and heart to the intestines and cook until ready.
Meanwhile, fry the onion. The more of it, the more delicious this dish will be.
Our insides are cooked. Now we cut them into pieces and throw them into the frying pan for our frying. We also add an apple here, it should be sweet and sour and cut into slices, all our seasonings, garlic and vinegar. Let it simmer for another fifteen minutes. You need to serve this dish hot.
Caloric content of the products possible in the composition of the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Garlic - 143 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Parsley greens - 45 kcal/100g
- Brains (beef, pork, lamb) - 92 kcal/100g
- Tripe - 120 kcal/100g
- Brain sausage - 342 kcal/100g
- Offal - 170 kcal/100g
- Hot capsicum - 40 kcal/100g
- Hop-suneli - 417 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Coriander greens - 25 kcal/100g
- White wine vinegar - 14 kcal/100g
- Heart of mutton - 82 kcal/100g
- Beef heart - 96 kcal/100g
- Pork liver - 109 kcal/100g
