|beef stomachs*||450 g||0.99 lb|
|pork stomachs*||450 g||0.99 lb|
|pork skins||60 g||2 oz|
|lard||10 g||1/3 oz|
|* clean tripe can usually be bought in food supermarkets|
|beef bones for making stock||1 kg||2.2 lb|
|Ingredients for 1 kg (2.2 lb) of materials|
|salt||12 g||2 tsp|
|pepper||1 g||1/2 tsp|
|ginger||0.5 g||1/2 tsp|
|paprika||0.5 g||1/2 tsp|
|parsley root||10 g||1/3 oz|
|carrots||10 g||1/3 oz|
|marjoram||0.2 g||1/10 tsp|
|celery||10 g||1/3 oz|
- Both beef and pork stomachs are prepared in the same manner. Clean stomachs well, than soak for 12 hours in cold water. A few water changes are needed. Cur stomachs into two parts, place in water and bring to a boil. Cook for 15 minutes. Remove from water and check for a smell. If an odor is still detected, boil stomachs for additional 15 minutes and the odor will go away. Place stomachs on screens or tables to cool.
- Wash the skins and simmer at 194-203° F, 90-95° C for 60 minutes in about 120 ml (1/2 cup) of water. Spread on table to cool down.
- Place bones in pot, add 5 liters (5 quarts and one cup) of water and bring to a boil. Cook for 3 hours, add parsley, celery and carrots and cook one more hour (total 4 hours). Strain the stock.
- Cut stomachs into strips 2 x 1/4" (50 x 6 mm). Grind skins through 1/8" (3 mm) plate.
- Mix tripe (stomach strips) with ground skins adding salt, remaining spices and melted lard.
- Place 280 g (10 oz) tripe mixture in pint jar, and 140 g (5 oz) tripe in 1/2 pint jars. Add boiling hot beef stock leaving 1 inch headspace.
- Process at once at 250° F, 121° C:
1/2 Pint jars - 50 min
Pint jars - 60 min