Beef scars - the basis for hash, flasks and other delicious dishes

Scars are stomachs. More truly, their parts. In cooking, lambs, beef, veal specimens are used. Dishes from giblets are common in many national cuisines. Today we will consider the preparation of a beef scar. There are a lot of recipes, but there is only one preparatory stage. Stomach should be thoroughly scraped to remove mucus, rinse thoroughly. Then it is soaked for a long period (about six hours). Scalded, again cleaned, washed and cooked on a weak fire. Scars are prepared for a long, three hours, and only after this heat treatment becomes delicious and soft.

The most famous dishes from the beef rumen in the world are the Armenian hash and Polish flasks. The Caucasian recipe suggests, together with 500 g of stomachs, to stock up a calf leg for a half kilo. It must be scorched, scraped, cut into longitudinal parts and also soaked for 24 hours, changing water every three hours. Then the leg should be put on a weak fire. In the recipe of the stomach, stomach can not be soaked. They are simply cleaned, washed, poured with water and boiled until the specific odor disappears.

Then, beef scars are washed in hot and cold water. They are carved into small pieces that are added to the brewing stalk. Not allowing a violent boil and constantly making noise, they cook meat without salt for a long time, until the stomachs become very soft. Radish is cleaned and tinder, and three heads of garlic are pounded in a mortar. Separately, bake fresh lavash. Before serving, the garlic is brewed with broth and added to the ready-made dish. They bite khash with spicy greens, radish and lavash.

In Poland, the soaked beef scars are cooked until ready. Then washed and passed through a meat grinder (or cut into thin slices). Salt, pepper and fry in oil. Separately boiled friable buckwheat porridge and pass onions. Combine all the ingredients, fry for another five minutes. You can make salads from the scars. The boiled stomach must be cooled, cut into thin noodles. Prepare a mustard dressing, chop the onion, finely chop the fresh herbs. In the klemanka put the leaves of lettuce, on top of them lay a mixture of scars and onions, pour mustard dressing.

Beef scars in Milan

Giblets are soaked, boiled, cut into noodles and fried in butter. Already on a plate they are sprinkled with grated cheese or cheese. Tomato sauce served separately.

Stomach can also be used for barbecue. They need to be soaked for two hours in very salty water (this will eliminate the smell) and boil for three hours on a small fire. Then, cut the scars with slices (as on chops), sprinkle with olive oil, sprinkle with pepper and fry on the grill.

Beef scars in Ukrainian are a complex dish. Cooked stomachs are cut into small pieces, and carrots, parsley, onions and two potatoes shred with straw. Vegetables lightly passeruyut in butter, put in a saucepan. In a frying pan, fry half a spoonful of flour, dilute it with a small amount of broth. In the saucepan combine with vegetables flour filling and scars, add two spoons of millet and stew under the lid until ready. Then grease the baking sheet with oil and sprinkle with breadcrumbs. In it, shift the contents of the saucepan, drive in a raw egg, pepper and salt to taste, pour two spoons of melted butter and bake.