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Stuffed Pork Stomach

An unusual but seriously tasty appetizer—and a great alternative to sausage! Organ meats have long held a place of honor in traditional Slavic country cooking, and the stomach was especially prized: stuffed and served as a holiday centerpiece, it came out handsome and hearty. What more could you want? There are countless filling options—blood sausage with buckwheat, with liver, with meat. The version I'm sharing here is one everyone will enjoy.

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Stuffed pork stomach
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Stuffed pork stomach
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 39 % 12 g
Fats 48 % 15 g
Carbohydrates 13 % 4 g
201 kcal
GI: 75 / 25 / 0

Cooking method

  1. Step 1:

    Step 1

    Start the night before. My pork stomach was frozen—I bought it at a meatpacker's shop. Thaw it first.

  2. Step 2:

    Step 2

    Then rinse it thoroughly and soak it in water overnight.

  3. Step 3:

    Step 3

    In the morning, rinse it well several more times. Now for the trickiest part of the recipe—removing the mucous lining. I lifted it at one edge and slowly peeled it back, trying not to tear it. The layer turned out to be surprisingly thick—about as thick as the stomach itself. The whole process reminded me of tanning hides.)

  4. Step 4:

    Step 4

    In this photo you can clearly see the section with that mucous lining.

  5. Step 5:

    Step 5

    Here's what it looks like cleaned. As you can see in the photo, it's been cut open—that's how roughly it was handled at the plant; clearly no one planned on stuffing it.) I only noticed once it had thawed and it was too late to turn back. But it's no big deal—you can simply sew it up.

  6. Step 6:

    Step 6

    Now leave it to sit in water with the vinegar and bay leaf for 2 hours, or longer—this helps get rid of the characteristic odor completely.

  7. Step 7:

    Step 7

    While the stomach soaks, prep the filling ingredients: boil the tongue, run it under cold water for a couple of minutes and peel off the skin; boil the potatoes; peel and wash the onions; and grind the meat.

  8. Step 8:

    Step 8

    After 2 hours, take out the stomach, turn it inside out so the fatty layer is on the inside, and sew it up with strong thread, leaving just an opening for stuffing.

  9. Step 9:

    Step 9

    Make the filling: finely chop the onion.

  10. Step 10:

    Step 10

    Fry it in a preheated skillet with vegetable oil until golden.

  11. Step 11:

    Step 11

    Dice the tongue.

  12. Step 12:

    Step 12

    Finely chop the lard.

  13. Step 13:

    Step 13

    Dice the chicken breast.

  14. Step 14:

    Step 14

    Dice the boiled potatoes.

  15. Step 15:

    Step 15

    Now combine everything and season with salt and pepper.

  16. Step 16:

    Step 16

    Add the fried onion and the eggs.

  17. Step 17:

    Step 17

    Add the semolina—it binds all the ingredients together beautifully.

  18. Step 18:

    Step 18

    Mix thoroughly.

  19. Step 19:

    Step 19

    Now stuff the stomach and sew it shut! Don't pack it tightly—it shrinks quite a bit as it cooks, so keep that in mind. This is where I slipped up—well, it's not every day I stuff a stomach.) I packed mine full, not expecting any trouble!

  20. Step 20:

    Step 20

    Set it to simmer for 2 hours, adding salt and peppercorns to the water. After 30 minutes, I got a surprise—the stomach burst and some of the filling spilled out. But I made it work: I fished everything out of the broth, wrapped it in plastic wrap, and finished cooking it that way.

  21. Step 21:

    Step 21

    And here it is, cooked through. You can see in the photo that it shrank a lot, but thankfully that didn't affect the flavor one bit. We ate the loose filling on its own—delicious too.

  22. Step 22:

    Step 22

    Put it under a weight in a cool place for a few hours.

  23. Step 23:

    Step 23

    The stuffed stomach is ready to serve!

  24. Step 24:

    Step 24

    Slice and enjoy! It's incredibly tasty and, honestly, well worth the time it takes.

  • I've already scaled down the ingredient amounts based on my own experience—next time I'll know better.) Fill it only about two-thirds full and leave the last third empty. The finished dish weighed about 2 lb 10 oz (1.2 kg). Make this at least once and you'll fall in love with the flavor, I promise!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Semolina - 340  kcal/100g
  • Pork fat - 871  kcal/100g
  • Melted pork fat - 947  kcal/100g
  • Pork rinds - 895  kcal/100g
  • Lard - 797  kcal/100g
  • Spy - 658  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Mixed minced meat - 351  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Black pepper peas - 255  kcal/100g
  • Veal tongue - 160  kcal/100g
  • Beef tongue - 146  kcal/100g
  • Pork tongue - 300  kcal/100g
  • Tongue sausage - 215  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g
  • Pig stomachs - 159  kcal/100g

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