The abomasum is a small block round dauphinois, which consists mainly of throat of pork and liver, and green vegetables that are spinach, chard or kale, all covered with strainer. I know how, it is not very engaging, you’re going to tell me !!!
This little thing is eaten hot or cold what I personally prefer, with a good piece of bread and a salad.
Enjoy ! Don’t be shy !
Ingredients (for 8 stomachs)
- 800 g of throat pig
- 400 g of chicken livers
- 300 g of fresh spinach
- 1/2 bunch of parsley
- 1 shallot
- 1 clove of garlic
- 1 egg
- The pork caul (ask your butcher for the amount)
- Salt and pepper
- 20 cl of broth of poultry
- 20 cl of white wine
- 1 bay leaf
Blanch spinach 1 minute in boiling salted water then drain well.
Soak the strainer in warm water to relax and wash, then drain and wipe carefully.
Cut the throat of pork in small pieces and pass the chopper to coarse grid, and then spend the livers, the shallots, the garlic, the spinach and the parsley. If you don’t have a grinder, don’t panic, use a blender and mix coarsely preparation.
Add the egg to the stuffing, then season to taste.
Preheat the oven to 180°.
Spread the caul on the work surface, and remove the equivalent of the size of an orange into the stuffing. Cut out the strainer so as to be able to wrap properly around the stuffing. Do the same until the exhaustion of the preparation.
Place the stomachs in a baking dish and tighten well.
Cover with broth and wine, add the bay leaf and bake for 1 hour.
Enjoy hot or cold.