Stuffed Intestines with Rice and Meat
Ingredients
- 1/2 cup cooked White Swan rice
- 40g sheep intestines
- Coarse salt for cleaning
- Vinegar for cleaning
- 3 tablespoons oil
- 2 finely chopped onions
- 1/2 kg ground meat
- 2 finely chopped tomatoes
- Tomato paste
- 1/2 cup dill
- 1/2 cup parsley
- 1/4 cup coriander
- 2 teaspoons salt
- 1 teaspoon black pepper
- Hot sauce or schug to taste
- 1 cardamom pod
- 1 bay leaf
- Oil for frying
Preparation
Start by washing the intestines well with water, coarse salt, and vinegar.
Heat the oil in a pan and fry the onion until soft.
Add the ground meat and fry until brown. Add the chopped tomatoes, tomato paste, and fresh herbs, and mix well.
Add the pre-cooked White Swan rice.
Add hot sauce or schug to taste, season with salt and pepper, remove from heat, and let cool.
Stuff loosely into the intestines, shape into short links about 8 cm long, and you can close them with butcher's thread if desired.
Place the stuffed intestines in the pan, cover with water, add onion, cardamom, and bay leaf, and cook on medium heat for 10 minutes.
Then heat a little oil in another pan. Remove the stuffed intestines from the water, separate the links, and fry in oil until golden.
The delicious stuffed intestines are now ready to enjoy.
