Placerka ze skopových vnitřností

Last Updated on April 17, 2024

Slovak regional food. Serve the placer with raw sauerkraut.

Ingredients:

poultry, heart, tongue and liver from one piece of mutton 400 g of potatoes 200 g bacon 100 g lard 1 pc garlic cloves 1 pc larger onion ground pepper marjoram cumin strouhanka water salt

Procedure:

1. Put the washed giblets with the tongue but without the liver into salted water
2. Fry the finely chopped onion in lard, add the cooked, finely chopped tripe, crushed or ground cumin, marjoram, raw, chopped liver and simmer
3. Boil the potatoes in their skins, peel, shred and add with finely chopped melted bacon to the stewed tripe
4. Combine everything together by stirring thoroughly and place in a greased, breadcrumb-lined baking dish, bake at a temperature of around 200 °C, 15-20 minutes.

Recommendation:

Serve raw sauerkraut as a side dish.