Recipe "flick on-Warsaw":
How do you feel about the by-products? And to the Polish cuisine? Personally, I love both, and more. Poles have a dish that is made from beef rumen (aka gizzard). It called flyaki. Delicious, I must say a thing. Given that I do not scare too much long-term treatment with the ingredients, I still decided to prepare this dish. I do not regret - turned delicious. Let us repeat.
1 kg of raw beef rumen
300 g beef bones
200 g of celery
2-3 medium carrots
1 tbsp. l. flour
20 g butter
100 g grated cheese
The first step is highly hypothetical boil bone broth - bone fill 4 liters of water and set on fire.
Clean the scar. First, thoroughly wash it in cold water. Then separate the fuzzy part of the muscle, as shown in the photo.
Once again, I shall omit in boiling water and boil for 5 minutes.
When cooked broth extract from it the bones,cast half, to omit the remainder of the tripe and cook on minimum heat for 3.5 hours. After this time, lay in a saucepan half an onion, celery and carrots. Boil for 30 minutes.
While cooked tripe, the remaining carrots and celery cut into strips, onion - rings quarters. Fry until soft butter.
Ready scar cut into thin strips.
In a separate pot in a small amount of oilfry until golden spoon of flour. Diluted broth cast in advance, introduce vegetables, tripe, salt, dressed with a pinch of nutmeg and pepper, give simmer for 2-3 minutes. Remove from the heat, poured into bowls, dressed to taste marjoram, ginger and grated cheese.